Sausage Rigatoni
Serves 6
(or four if it’s MY gang !)
1 lb. rigatoni pasta
8 oz. bulk Italian sausage
1 garlic clove, peeled
4 Tbsp. olive oil
2 c. canned Italian tomatoes
12 medium black olives
1/8 tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. parsley, chopped
grated Parmesan cheese for garnish
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.
Serves 6
(or four if it’s MY gang !)
1 lb. rigatoni pasta
8 oz. bulk Italian sausage
1 garlic clove, peeled
4 Tbsp. olive oil
2 c. canned Italian tomatoes
12 medium black olives
1/8 tsp. red pepper flakes
salt and pepper to taste
2 Tbsp. parsley, chopped
grated Parmesan cheese for garnish
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.
