Tuesday, April 30, 2013

Italian Sausage Rigatoni

Pasta is one of the easiest dishes to fix. I make a lot of it around here. But I do like to venture away from preparing it the same way every time.

This recipe uses Italian sausage for the meaty sauce and hearty rigatoni as the noodle. But any kind of pasta would do. I prefer bigger noddles for the chunky meat, that's all.

Here's the recipe:

1 lb ground Italian sausage - you could also use links, just break them up as they cook
1 can (29 oz) tomato puree
1 small green pepper, diced
1/2 small onion, diced
1 TBSP Italian seasoning
1/2 TBSP dried basil
1/2 TBSP dried oregano
2 teas garlic powder
1 teas sea salt
1/2 teas black pepper
1 box (16 oz) rigatoni, cooked according to package directions

In a large skillet, brown the Italian sausage with the green pepper and onion. Drain any excess grease.
Add the tomato puree and seasonings. Simmer for 20 minutes to allow the flavors to blend.
Serve the sauce over the rigatoni.

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