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Receta Jayni's Rigatoni And Italian Sausage
by Global Cookbook

Jayni's Rigatoni And Italian Sausage
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  Raciónes: 4

Ingredientes

  • 1 lb Italian sausage, cut in 1" pcs*
  • 2 Tbsp. Extra virgin olive oil
  • 1 x Onion, large, coarsely minced
  • 1 x Bell pepper, large, coarsely minced
  • 3 x Cloves garlic, chopped
  • 1 can (12-ounce.) tomato paste
  • 1 can (16-ounce.) diced tomato
  • 1 c. Water
  • 1/4 tsp Crushed red pepper (or possibly more to taste)
  • 1 tsp Salt
  • 1/8 tsp Pepper
  • 1 x Bay leaf
  • 1 lb Rigatoni (pasta)
  • 2 Tbsp. Butter (or possibly margarine), softened Shredded Parmesan cheese

Direcciones

  1. In heavy dutch oven, brown sausage pcs in extra virgin olive oil.
  2. Remove sausage and add in onion and bell pepper. Cook till tender.
  3. Return sausage to pot and add in remaining ingredients (except for rigatoni).
  4. Bring mix just to a boil, then reduce heat to a very low simmer.
  5. Cook, uncovered, for 1-1/2 to 2 hrs, stirring occasionally.
  6. When sauce is nearly done, cook rigatoni in salted boiling water to al dente perfection. Drain.
  7. Toss pasta lightly with butter, then serve with sauce. Top with Parmesan cheese, if you like.
  8. Serving Ideas : Accompany with tossed salad and crusty bread
  9. NOTES : I do not remember where I got this recipe originally, but I've been making this dish for at least 30 years, and have made sufficient revisions which I now consider it my own. The sauce is one of the best tomato-based Italian sauces I've ever
  10. tasted. I usually remove the casing from the sausage. I used to always use Hillshire Farm Warm, but they made it much hotter a while back, and I now use sweet.