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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I made this once several years ago and thought it was very good. I clipped it from the local newspaper. Ingredients:
2 tablespoons olive oil |
4 italian sausages, sweet or hot |
1 onion, finely chopped |
2 garlic cloves, chopped |
1 red peppers (optional) or 1 yellow pepper, chopped (optional) |
1/2 lb mushroom, cut in half |
6 tablespoons dry white wine |
1 (28 ounce) can tomatoes, pureed |
1/4 cup chopped fresh basil |
1/4 cup pitted olive, sliced |
salt & fresh ground pepper |
1 (500 g) package rigatoni pasta |
Directions:
1. In large nonstick skillet, heat half of the oil and brown sausages. Remove sausages and cool slightly; slice into 1/4-inch rounds; set aside.
2. In clean saucepan, heat remaining oil; saute onion and garlic 2 to 3 minutes. Add red or yellow pepper and mushrooms; cook until tender.
3. Stir in wine; cook 3 to 4 minutes or until most of the liquid is absorbed. Add pureed tomatoes and reserved sausages. Bring to a boil.
4. Reduce heat; simmer 15 minutes. Stir in basil and olives. Season to taste with salt and pepper.
5. Cook rigatoni according to pacakage directions. Toss rigatoni with sauce.
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