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Rigatoni w/ Sweet Sausage & Tomato Sauce




Source of Recipe


The Sopranos Family Cookbook


List of Ingredients




1 pound plain Italian-style pork sausages

2 tablespoons olive oil

2 garlic cloves, finely chopped

1/2 cup dry white wine

3 pounds plum tomatoes, peeled, seeded and chopped, or 1 can (28-to-35 ounces) Italian peeled tomatoes, passed through a food mill

salt and freshly ground pepper

3 or 4 fresh basil leaves, torn into bits

1 pound rigatoni

1/2 cup freshly grated Pecorino Romano cheese

Remove the sausage from the casing. Chop the meat finely.

Recipe



In a large pot, heat the oil over medium heat. Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned. Add the wine and bring to a simmer. Cook until most of the wine evaporates.

Stir in the tomatoes and salt and pepper to taste. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, until the sauce is thickened, one hour and 15-to-30 minutes. Stir in the basil.

Bring at least four quarts of water to a boil in a large pot. Add rigatoni and salt to taste. Cook, stirring occasionally, until the rigatoni is al dente. Drain.

In a large, heated serving bowl, toss the rigatoni with the sauce. Serve with grated cheese.

Makes six servings.