Italian Sausage Rigatoni
Directions
- 1Brown up a pound of Italian sausage in a pan.
- 2Drain off any grease from the meat, or don't, it's up to you.
- 3Add one diced onion and one diced bell pepper to the pan.
- 4Cook the vegetables down for about five minutes until they start to soften up.
- 5Season with a little bit of salt, some pepper, plenty of garlic powder, some Italian seasoning, and some crushed red pepper flakes.
- 6Squeeze in a few tablespoons of tomato paste.
- 7Fry down the tomato paste for about three or four minutes.
- 8Pour in one 8-ounce jar of tomato sauce.
- 9Add two and a half cups of beef stock.
- 10Pour in about a cup of heavy cream.
- 11Once the mixture starts to boil, add 8 ounces of rigatoni pasta, or any short pasta you like.
- 12Stir the pasta into the sauce.
- 13Cover the pan with a lid and put it down on a simmer.
- 14Stir it every once in a while and let it cook for about 12 minutes until the noodles are done.
- 15Once your pasta is done, pull it off the heat and let it stand for a couple of minutes to thicken the sauce.
- 16Optionally, throw in a whole bunch of grated parmesan cheese.
Ingredients
- 1 pound Italian sausage
- 1 onion
- 1 bell pepper
- salt
- pepper
- garlic powder
- Italian seasoning
- crushed red pepper flakes
- tablespoons tomato paste
- 8 ounce jar tomato sauce
- 2.5 cups beef stock
- 1 cup heavy cream
- 8 ounces rigatoni pasta
- grated parmesan cheese
Equipment
panwooden spoonlid
Tips
- If you don't like sausage, just use whatever kind of ground meat you like.
- Once your pasta's done, pull it off the heat and let it stand for a couple of minutes and that sauce will thicken up.
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