Italian Sausage Rigatoni

12 mins
Serves 1
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Directions

  1. 1Brown up a pound of Italian sausage in a pan.
  2. 2Brown up a pound of Italian sausage in a pan.
  3. 3Brown up a pound of Italian sausage in a pan.
  4. 4Drain off any grease from the meat, or don't, it's up to you.
  5. 5Drain off any grease from the meat, or don't, it's up to you.
  6. 6Drain off any grease from the meat, or don't, it's up to you.
  7. 7Add one diced onion and one diced bell pepper to the pan.
  8. 8Add one diced onion and one diced bell pepper to the pan.
  9. 9Add one diced onion and one diced bell pepper to the pan.
  10. 10Cook the vegetables down for about five minutes until they start to soften up.
  11. 11Cook the vegetables down for about five minutes until they start to soften up.
  12. 12Cook the vegetables down for about five minutes until they start to soften up.
  13. 13Season with a little bit of salt, some pepper, plenty of garlic powder, some Italian seasoning, and some crushed red pepper flakes.
  14. 14Season with a little bit of salt, some pepper, plenty of garlic powder, some Italian seasoning, and some crushed red pepper flakes.
  15. 15Season with a little bit of salt, some pepper, plenty of garlic powder, some Italian seasoning, and some crushed red pepper flakes.
  16. 16Squeeze in a few tablespoons of tomato paste.
  17. 17Squeeze in a few tablespoons of tomato paste.
  18. 18Squeeze in a few tablespoons of tomato paste.
  19. 19Fry down the tomato paste for about three or four minutes.
  20. 20Fry down the tomato paste for about three or four minutes.
  21. 21Fry down the tomato paste for about three or four minutes.
  22. 22Pour in one 8-ounce jar of tomato sauce.
  23. 23Pour in one 8-ounce jar of tomato sauce.
  24. 24Pour in one 8-ounce jar of tomato sauce.
  25. 25Add two and a half cups of beef stock.
  26. 26Add two and a half cups of beef stock.
  27. 27Add two and a half cups of beef stock.
  28. 28Pour in about a cup of heavy cream.
  29. 29Pour in about a cup of heavy cream.
  30. 30Pour in about a cup of heavy cream.
  31. 31Once the mixture starts to boil, add 8 ounces of rigatoni pasta, or any short pasta you like.
  32. 32Once the mixture starts to boil, add 8 ounces of rigatoni pasta, or any short pasta you like.
  33. 33Once the mixture starts to boil, add 8 ounces of rigatoni pasta, or any short pasta you like.
  34. 34Stir the pasta into the sauce.
  35. 35Stir the pasta into the sauce.
  36. 36Stir the pasta into the sauce.
  37. 37Cover the pan with a lid and put it down on a simmer.
  38. 38Cover the pan with a lid and put it down on a simmer.
  39. 39Cover the pan with a lid and put it down on a simmer.
  40. 40Stir it every once in a while and let it cook for about 12 minutes until the noodles are done.
  41. 41Stir it every once in a while and let it cook for about 12 minutes until the noodles are done.
  42. 42Stir it every once in a while and let it cook for about 12 minutes until the noodles are done.
  43. 43Once your pasta is done, pull it off the heat and let it stand for a couple of minutes to thicken the sauce.
  44. 44Once your pasta is done, pull it off the heat and let it stand for a couple of minutes to thicken the sauce.
  45. 45Once your pasta is done, pull it off the heat and let it stand for a couple of minutes to thicken the sauce.
  46. 46Optionally, throw in a whole bunch of grated parmesan cheese.
  47. 47Optionally, throw in a whole bunch of grated parmesan cheese.
  48. 48Optionally, throw in a whole bunch of grated parmesan cheese.

Ingredients

  • 1 pound Italian sausage
  • 1 pound Italian sausage
  • 1 pound Italian sausage
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • crushed red pepper flakes
  • crushed red pepper flakes
  • crushed red pepper flakes
  • tablespoons tomato paste
  • tablespoons tomato paste
  • tablespoons tomato paste
  • 8 ounce jar tomato sauce
  • 8 ounce jar tomato sauce
  • 8 ounce jar tomato sauce
  • 2.5 cups beef stock
  • 2.5 cups beef stock
  • 2.5 cups beef stock
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 8 ounces rigatoni pasta
  • 8 ounces rigatoni pasta
  • 8 ounces rigatoni pasta
  • grated parmesan cheese
  • grated parmesan cheese
  • 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.