Archive for the 'Rigatoni' Category
- 1 lb. rigatoni (pasta)
- 1 lb. Italian pork sausage
- 3 tbs. olive oil
- 1 chopped onion
- 1 lb. fresh mushrooms
- 1 bay leaf
- 1 large can tomato puree
- ½ cup grated Pecorino cheese
- 1 clove garlic
- Salt and pepper to taste
Cut sausage in 1 inch pieces; place in hot skillet with olive oil; brown slightly for about 10 minutes. Add onion, mushrooms (well cleaned and sliced), garlic, salt, and pepper; simmer for 15 minutes. Add tomato puree and bay leaf. Cover pan; cook slowly for 1 hour. Remove bay leaf.
Cook rigatoni about 20 minutes in 5 quarts of rapidly boiling salted water. When tender, drain and place in baking dish. Add sausage and sauce. Mix. Sprinkle with grated Pecorino cheese. Bake in a moderate oven for about 10 minutes.
Serve very hot. Serves 6.
