Saturday, October 24, 2009


2 pounds short Rigatoni (or regular if you can't find short)
2 pounds Italian Sausage (out of the casing) hot or sweet
4 cups chopped onion (wow that's a lot of onion!!!)
3 large (28 oz) cans crushed Italian tomatoes (w/ added puree)
1 cup heavy cream olive oil
2 cloves garlic
salt/pepper to taste

in a very large skillet, add about 1/8-1/4 cup olive oil simmer on low add garlic cloves, but REMOVE BEFORE THEY BROWN! add onion and cook until wilted remove onion and add sausage, breaking it up, until cooked return onion to sausage mixture add the tomatoes, some salt/pepper to taste simmer for about 30-45 minutes (or longer for do-ahead party)
When your company arrives: Cook your pasta al dente drain into a large bowl remove "sausage" sauce from heat; add cream add sauce to Rigatoni and blend gently Transfer to a pretty serving platter
serve this with a colorful salad (red peppers, cucs, olives, etc)
Also goes great with crusty garlic bread.

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