Monday, June 8, 2009
Aunt Tina's Rigatoni
Okay, so this one isn't "quick" per say, but it's dang good and sometimes you just have to splurge and do a recipe that has more than 5 ingredients and takes longer than 20 minutes. This is worth it, and I highly recommend cooking the sauce the day before.
Also, one more thing: this cooks A LOT, so you can freeze half of the sauce - or just half the recipe.
1/2 pt. olive oil
1 bunch Parsley, chopped
5-6 cloves of Garlic, minced
1 T. Italian Seasoning
1 C. Water
1 lg. can Stewed Tomatoes, chopped
2 (10 oz) cans Tomato Paste
2 lbs. Spicy Sausage, without casing
Rigatoni Noodles, prepared
Pour olive oil in large sauce pan over medium heat. Add parsley (hint: don't let oil get hot before you add the parsley...because it will spit at you and ultimately burn.), garlic, and Italian Seasoning. Simmer until garlic starts to brown. Add water, tomatoes, and tomato paste, (fill each paste can will water and add to pot). Cook sausage in skillet and drain. Add to sauce and simmer several hours. Skim grease off top of sauce occasionally. Serve over cooked noodles.
Recipe note: For enhanced flavor, prepare the sauce the day before serving.
From the kitchen of Gina