Wednesday, November 30, 2016
RIGATONI WITH ITALIAN SAUSAGE SAUCE
Here is another delicious, easy, and traditional Italian-American dinner to make. If there are only two of you, you will have another meal from this. You can even double the recipe and freeze the sauce in portions for 2 or 4. This dinner is ready in under 45 minutes from start to finish.
2 T (30 ml) extra-light olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb. (500 g) mild or hot Italian sausages (about 5 to 6 links), removed from casings
1 cup (250 ml) dry red or white wine
2 (28 oz/796 ml) cans whole peeled Italian tomatoes
1 t (5 ml) freeze-dried or chopped fresh oregano leaves
2 t (10 ml) chopped fresh basil
Salt and freshly ground black pepper
1 lb (500 g) rigatoni
Freshly grated Pecorino Romano cheese
Heat oil in a large pot or Dutch oven.
Add onion and sauté for 5 minutes. Add garlic and sauté another minute.
Add sausage and cook about 10 minutes, while breaking up with a wooden spoon.
Add the wine and simmer slowly.
Meanwhile, in a large bowl, pour in the tomatoes and hand-crush them, removing the hard center cores. Alternatively, use an immersion blender to chop the tomatoes.
Add the crushed tomatoes to the pot along with the oregano and basil.
Season to taste with salt and pepper and simmer 30 minutes.
Boil the rigatoni in salted water for about 9 to 10 minutes, until al dente.
Drain rigatoni and pour back into the pot.
Add a couple of ladles of the sausage sauce to the pasta and toss.
Spoon into warm pasta bowls, add a little more sauce and sprinkle with grated cheese.