Friday, April 19, 2013

30 Before 30: Rigatoni with Spicy Sausage (#11)

Midweek dinners are one of the hardest ones to throw together based on ingredients in the fridge and a cookbook collection. Fortunately I have a cookbook dedicated entirely to pasta. Pasta is designed for midweek oh my gosh we need dinner now moments.

If you're looking for fantastic sausage, check out the meat counters at New Seasons or Sheridan's.

PS: Passata is crushed tomatoes. I had to look it up too.

Rigatoni with Spicy Sausage via Pasta:

1 lb. fresh spicy Italian sausage
2 Tb. olive oil
1 onion, chopped
1¾ c. passata
2/3 c. dry red wine
6 sun-dried tomatoes in oil, drained
1 lb. rigatoni or similar pasta
Salt and ground black pepper
Freshly grated Parmesan cheese, to serve

Squeeze the sausages out of their skins into a bowl and break up the meat (or buy it bulk).

Heat the oil in a medium saucepan and add the onion. Cook for 5 minutes until soft and golden. Stir in the sausage meat, browning it all over and breaking up the lumps with a wooden spoon. Pour in the passata and the wine. Bring to a boil.

Slice the sun-dried tomatoes and add to the sauce. Simmer for 3 minutes until reduced, stirring occasionally. Season.
Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain well and top with the sauce. Serve with Parmesan cheese.

Quick and wonderful. Make sure you have a crusty bread to go with this one or maybe some bruschetta? That's coming up.

Recipes Complete: 11
Recipes to Go: 19

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