Rigatoni & Sausage

You’ll get so many requests to make this that you won’t need a written recipe. Delicious with a crispy green salad or broccoli and some garlic bread. I doubt you’ll have any leftovers – we never do.

2 Tbsp. olive oil
1-1/2 lbs. (about 6 links) good quality sweet Italian Sausages
1 onion chopped
4 garlic cloves
1 28 oz. can crushed tomatoes
Salt & pepper to taste
1/2 – 1 Cup grated Pecorino Romano or Parmesan cheese
1 lb. box Rigatoni

In a deep, large-sized skillet, heat the oil on medium heat. Add the garlic and cook it till it’s golden – this takes about a minute. Add the onion and sausages and cook, breaking up the sausages with a wooden spoon – this takes about 10 minutes. Turn the heat to high, and brown the sausage mixture for about 10 minutes. If the heat seems too high, lower it a bit, but don’t turn it too low, you want it to crisp the sausages. Stir and scrape the browned bits from the bottom, then add the can of sauce, salt & pepper to taste – stirring. Reduce the heat to medium and cook/simmer for 30 minutes.

Meanwhile, cook the rigatoni. Before you drain it, reserve 1 cup of the hot cooking water; drain and return it to the pot. Add the sauce mixture to the pot of rigatoni, stir, add the reserved cooking water and the grated cheese stirring for about 1 minute. Serve.

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