7.21.2011

Rigatoni with Spicy Sausage, Roasted Peppers and Sun Dried Tomatoes

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I believe the shape of your pasta can make or break your pasta meal. I started off thinking penne would work here, but as my sauce began to develop, I quickly realized I needed something heartier, something holier. Not sure if holier works here, but that's beside the point. The point is, let your sauce dictate the style of pasta you use. Your sauce and pasta should work happily together, like a newly married couple, hugging and spooning, oblivious to the world around them and the tough times ahead.

You might be looking at this dish and thinking it's too hearty and heavy for summer, but, it isn't. Trust me. The sun dried tomatoes, roasted peppers and especially the basil add a summery freshness to this dish, and make this pasta meal one you can enjoy every season. Although, there's nothing better than a spicy sausage pasta on a cool November evening.
Drinking while cooking is a must.
Rigatoni with Spicy Sausage, Roasted Peppers and Sun Dried Tomatoes
Serves 4

1 lb of rigatoni
2-3 spicy Italian sausage links, casings removed
2-3 roasted bell peppers, sliced thin
handful or so of sun dried tomatoes, sliced thin
couple of handfuls of black olives, sliced
3 garlic cloves, minced
couple of handfuls of fresh basil, I used two kinds, julienned
2, 8 oz cans of tomato sauce
1 tbsp of tomato pasta
1 tsp dried rosemary
olive oil
salt and pepper
1 cup of grated Parmesan

1) Start your sauce by browning your sausage in a little bit of olive oil, breaking it up as it cooks. Add garlic after a couple of minutes, then your peppers and sun dried tomatoes. 
2) To the above, add the tomato pasta and sauce, dried rosemary and seasoning. Cover and simmer for 15 or so minutes. Then add olives.
3) Meanwhile, boil your water, salt and cook the pasta until al dente. 
4) Transfer your cooked and drained pasta to the sauce, add some more olive oil, and cook for a couple of minutes. Add some pasta water if needed. Shut off the heat and add about half of the cheese.
5) Plate your pasta and garnish with plenty of the fresh basil and Parmesan.

Enjoy with some red wine!

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