| Ingredients |
| 4 |
Isernio’s Italian Sausages
(pork or chicken) |
| 2 |
cloves fresh garlic, peeled & crushed |
| 1/2 |
tsp. hot red pepper flakes (optional) |
| 2 |
tbsp. olive oil |
| 1/2 |
onion, peeled and minced |
| 1 |
29-oz. can Italian plum tomatoes, coarsely chopped with their juice |
| 10 |
basil leaves, chopped |
| 1 |
lb. dried Rigatoni pasta |
|
Salt & freshly ground pepper to taste |
| 4-6 |
tbsp. grated Pecorino Romano cheese
|
| Method |
 In a large skillet, warm 2 tbsp. olive oil and cook sausage over medium heat until golden brown. Remove sausages and cut diagonally into 3/4" slices, then return to skillet.* Add the onion and cook until transparent. Add the garlic and red pepper flakes and cook 1 minute. Add the tomatoes, salt and pepper to taste.
|
|
Bring sauce to a boil then reduce heat and simmer partially covered for 30 minutes or until slightly thickened, stirring frequently. Add the basil for the last 2 minutes of cooking time. |
|
Meanwhile, bring 5
qts. of water to a boil. Add salt to taste then add the Rigatoni and cook until al dente – approximately 8-10 minutes. Drain and add to the sauce and mix well. Serve with sprinkled Pecorino Romano or Parmigiano cheese.
*Sausage can also be removed from
their casings, crumbled and browned. |
|
Return
to Recipe List
|
