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Rigatoni Con Salsicce




Source of Recipe


the web


Recipe Introduction


Macaroni and Sausage


List of Ingredients




2 Lb. Spicy Italian Sausage
1 2/3 cup Red Wine


Tomato Sauce:
1 1/2 cups Whole Peeled Tomatoes, with some of the juice
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Extra Virgin Olive Oil
Salt and Black Pepper to taste

Lb. Rigatoni Pasta
3 cups Prepared Sausage
1 cup Basic Tomato sauce
2 cups Whipping Cream
1/2 cup Red Wine
1 cup Parmigiano Reggiano, grated
1/2 cup Fresh Flat Leaf Parsley, chopped






Recipe



Buy sausage in bulk form or remove casings before cooking. Brown sausage in large saucepan, breaking into small pieces with kitchen fork. When sausage has browned, add red wine. Cook over medium high heat, stirring occasionally, until all juices have reduced by half. Remove sausage mix from pan, cool, refrigerate. Do not drain sausage at any time. Reduced wine and juices released from sausage are essential flavor ingredients for the dish. Refrigerating overnight & remove excess fat.

Basic Tomato Sauce
Makes 1 1/2 cups
Drain tomatoes, reserving juice. Pulse tomatoes in food processor to coarsely chop, or chop by hand on cutting board with a knife. Combine tomatoes with half reserved juice and remaining ingredients. Cover and refrigerate until ready to use. This is a basic tomato sauce that can be used for a multitude of pasta dishes.

Final Preparation:
This dish is best prepared in a heavy bottom Dutch oven or large pan with high sides.
Bring large pot of salted water to a boil to cook pasta.
Heat sausage base with red wine, tomato sauce and heavy cream in heavy pan. Bring to boil, stirring often. Cook over medium high heat until sauce begins to thicken. Once pasta is cooked, drain, do not rinse, and toss with completed sauce and most of the parmigiano reggiano. Divide coated pasta into warm pasta bowls. Garnish each with chopped parsley remaining Parmigiano, as desired.