Free Recipe Jayni s Rigatoni and Italian Sausage
Recipe Type: I Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Jayni s Rigatoni and Italian Sausage Recipe
1 lb Italian sausage; cut in 1
-pieces*
2 tb Olive oil
1 Onion; large, coarsely
-chopped
1 Bell pepper; large, coarsely
-chopped
3 Cloves garlic; minced
1 cn (12-oz.) tomato paste
1 cn (16-oz.) diced tomato
1 c Water
1/4 ts Crushed red pepper (or more
-to taste)
1 ts Salt
1/8 ts Pepper
1 Bay leaf
1 lb Rigatoni (pasta)
2 tb Butter (or margarine);
-softened
Shredded Parmesan cheese
Jayni s Rigatoni and Italian Sausage Preparation
1. In heavy dutch oven, brown sausage pieces in olive oil. 2. Remove sausage and add onion and bell pepper. Cook until tender. 3. Return sausage to pot and add remaining ingredients (except for rigatoni). 4. Bring mixture just to a boil, then reduce heat to a very low simmer. 5. Cook, uncovered, for 1-1/2 to 2 hours, stirring occasionally. 6. When sauce is nearly done, cook rigatoni in salted boiling water to al dente perfection. Drain. 7. Toss pasta lightly with butter, then serve with sauce. Top with Parmesan cheese, if desired. Serving Ideas : Accompany with tossed salad and crusty bread NOTES : I don”t remember where I got this recipe originally, but I”ve been making this dish for at least 30 years, and have made enough revisions that I now consider it my own. The sauce is one of the best tomato-based Italian sauces I”ve ever tasted. I usually remove the casing from the sausage. I used to always use Hillshire Farm Hot, but they made it much hotter a while back, and I now use sweet. Recipe by: Jayni Mosher Posted to TNT – Prodigy”s Recipe Exchange Newsletter by poobery@ix.netcom.com on Sep 20, 1997
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