"Recipes are meant to be shared"...Ann Thibeault

Saturday, September 19, 2009

Rigatoni with Italian sausage

A very simple pasta sauce.  Can be prepared from start to finish in about 45 minutes.   The sausage are par boiled first.  This firms up the sausage making it easy to remove the casing and to slice.

Italian Sausage with Tomato Basil Sauce
For Two
2 Italian Sausage
Olive oil
1 to 2 cloves of Garlic
1 Can of Quality Italian Tomatoes
Fennel seed, hot red pepper, dried basil, salt and pepper to taste
Kalamata Olives (optional)
Fresh Basil
Farfalle or other favourite pasta shape.

Option:  Substitute Clams. Omit the fennel seed. Cook the sauce and then add the clams a minute or two before serving.

Par boil sausage to firm up.  Remove sausage skin and slice into 1/2 inch slices.

Sauté the sausage in olive oil until lightly brown.  Add minced garlic, canned tomatoes and dried seasonings.  Break up tomatoes with a fork. Add the olives if using.   Simmer while the water is coming to a boil and the pasta is cooked.   Just before serving toss in a handful of chopped fresh basil.

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