RIGATONI WITH ITALIAN SAUSAGES
Source of Recipe
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List of Ingredients
- 1 lb. Italian-style sauage, cut into 1 inch pieces
- 1 medium-sized onion, peeled and chopped
- 1 green pepper, seeded and chopped
- 1 clove garlic, peeled and finely chopped
- 2, 6 oz. cans tomato paste
- 1, 16 oz. can tomatoes, undrained
- 1 c water
- Pinch crushed red pepper
- 1 tsp dried oregano leaves
- 1 tsp salt
- 1/8 tsp pepper
- 1 bay leaf
- 2 Tbsp salt
- 4-6 quarts boiling water
- 1 lb, rigatoni
- Grated Parmesan cheese
Instructions
- Cook sausage pieces in large saucepan over moderate heat, stirring occasionally, until browned. Remove sausage and set aside. Add onion, green pepper and garlic to same saucepan. Cook until tender, stirring occasionally. Add tomato paste, tomatoes, water, red pepper, oregano, the 1 tsp salt, pepper, bay leaf and the cooked sausage. Stirring ingredients, bring mixture to a boil. Cover and reduce heat to low and simmer 1-1/2 hours, stirring occasionally.
- About 20 minutes before serving, add the 2 Tbsp salt to the boiling water. Gradually stir in the rigatoni so that the water continues to boil. Cook 15 minutes or until pasta is just tender. Drain. Serve sauce over rigatoni and garnish with Parmesan cheese. Makes 6-8 servings
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