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Sausage Rigatoni
Courtesy of National Pasta Association
Serve With:
Servings: 6
Tossed Salad Italian Bread Orange Sherbet Prep Time: 10 Min. Cook Time: 40 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 lb. rigatoni pasta
+ 8 oz. Italian sausage + 1 garlic clove, peeled + 4 Tbsp. olive oil + 2 c. canned Italian tomatoes + 12 medium black olives + pinch red pepper flakes + salt and pepper to taste + 2 Tbsp. parsley, chopped + grated Parmesan cheese What to do:
1. Cook pasta according to package directions; drain, reserving 1 c. of water.
2. Remove sausage from casings; crumble meat into lightly oiled pan and cook until no pink shows. 3. Sauté garlic, tomatoes, olives and red pepper with sausage about 5 minutes, until tomatoes start to reduce and thicken. If sauce is too thick, thin with reserved pasta water to desired consistency. 4. Add parsley, salt, pepper and pasta to sauce; toss lightly to mix. 5. Garnish with cheese. Wine pairings:
Bardolino, Chianti, Valpolicella
Customer Reviews for this Recipe
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 Reviewed by Bg28ZrLd67QbDo35Jjw4MWk9e5THn7 on August 24, 2010 at 04:13 PM
Ok this was excellent. Did not miss having a thick heavy sauce. After I mixed the sausage and tomato mixture into the pasta, I could not believe how tasty it was.
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