Italian Sausage Rigatoni
Directions
- 1Brown the mild ground Italian sausage in a pan.
- 2Brown the mild ground Italian sausage in a pan.
- 3Brown the mild ground Italian sausage in a pan.
- 4Add one diced onion and one diced bell pepper to the pan.
- 5Add one diced onion and one diced bell pepper to the pan.
- 6Add one diced onion and one diced bell pepper to the pan.
- 7Cook the onion and pepper for a few minutes until they start to soften up.
- 8Cook the onion and pepper for a few minutes until they start to soften up.
- 9Cook the onion and pepper for a few minutes until they start to soften up.
- 10Add a big scoop of garlic to the pan.
- 11Add a big scoop of garlic to the pan.
- 12Add a big scoop of garlic to the pan.
- 13Add a few tablespoons of tomato paste to the pan.
- 14Add a few tablespoons of tomato paste to the pan.
- 15Add a few tablespoons of tomato paste to the pan.
- 16Fry down the tomato paste for a couple of minutes to brown and caramelize it.
- 17Fry down the tomato paste for a couple of minutes to brown and caramelize it.
- 18Fry down the tomato paste for a couple of minutes to brown and caramelize it.
- 19Add an 8-ounce can of tomato sauce.
- 20Add an 8-ounce can of tomato sauce.
- 21Add an 8-ounce can of tomato sauce.
- 22Add two and a half cups of chicken stock.
- 23Add two and a half cups of chicken stock.
- 24Add two and a half cups of chicken stock.
- 25Add about a cup of heavy cream.
- 26Add about a cup of heavy cream.
- 27Add about a cup of heavy cream.
- 28Add a little crushed red pepper, black pepper, and Italian seasoning.
- 29Add a little crushed red pepper, black pepper, and Italian seasoning.
- 30Add a little crushed red pepper, black pepper, and Italian seasoning.
- 31Hit it with a little bit of salt.
- 32Hit it with a little bit of salt.
- 33Hit it with a little bit of salt.
- 34Once the mixture starts bubbling, add about half of a 1-pound box of rigatoni.
- 35Once the mixture starts bubbling, add about half of a 1-pound box of rigatoni.
- 36Once the mixture starts bubbling, add about half of a 1-pound box of rigatoni.
- 37Cut the heat down to a simmer, cover it up, and let it cook for 12 to 15 minutes, just until the pasta is done.
- 38Cut the heat down to a simmer, cover it up, and let it cook for 12 to 15 minutes, just until the pasta is done.
- 39Cut the heat down to a simmer, cover it up, and let it cook for 12 to 15 minutes, just until the pasta is done.
- 40Pull the pan off the heat and let it stand for about five minutes to thicken up the sauce.
- 41Pull the pan off the heat and let it stand for about five minutes to thicken up the sauce.
- 42Pull the pan off the heat and let it stand for about five minutes to thicken up the sauce.
- 43Grate some Parmesan over the top.
- 44Grate some Parmesan over the top.
- 45Grate some Parmesan over the top.
Ingredients
- 1 pound mild ground Italian sausage
- 1 pound mild ground Italian sausage
- 1 pound mild ground Italian sausage
- 1 diced onion
- 1 diced onion
- 1 diced onion
- 1 diced bell pepper
- 1 diced bell pepper
- 1 diced bell pepper
- 1 scoop garlic
- 1 scoop garlic
- 1 scoop garlic
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste
- 2 tablespoons tomato paste
- 8 ounce can tomato sauce
- 8 ounce can tomato sauce
- 8 ounce can tomato sauce
- 2.5 cups chicken stock
- 2.5 cups chicken stock
- 2.5 cups chicken stock
- 1 cup heavy cream
- 1 cup heavy cream
- 1 cup heavy cream
- 1 pinch crushed red pepper
- 1 pinch crushed red pepper
- 1 pinch crushed red pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch black pepper
- 1 pinch Italian seasoning
- 1 pinch Italian seasoning
- 1 pinch Italian seasoning
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 0.5 pound rigatoni
- 0.5 pound rigatoni
- 0.5 pound rigatoni
- 1 block Parmesan
- 1 block Parmesan
- 1 block Parmesan
Equipment
panwooden spoongrater
Tips
- You can substitute ground pork, ground beef, or ground chicken for the Italian sausage.
- Feel free to use pre-grated cheese.
- You can use any kind of stock or broth.