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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.
- Serving Ideas : Accompany with tossed salad and crusty bread
- 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
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 533 | |
| Calories from Fat 433 | 81% |
| Total Fat 48.27g | 60% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1457mg | 61% |
| Potassium 423mg | 12% |
| Total Carbs 7.37g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.87g | 2% |
| Protein 17.13g | 27% |
