|CLASSIC pasta||rigatoni with sausage, peppers and onion|
This is one great hearty pasta dish! It's sort of a classic for major
eaters. This version is adapted from the excellent book "Everyday Pasta"
by Giada de Laurentis. (see library)
for the sauce:
for the pasta:
Put the olive oil in a saute pan over medium heat. Add the cut-up sausages and cook until brown on all sides, constantly working the sausage with a wooden spoon. Remove and set aside.
Add the garlic. After ten seconds add the onion. Then a minute later add the peppers, a teaspoon of salt and lots of freshly ground pepper. Cook until the peppers are tender, several minutes. Add the oregano and basil, and then add the tomato pasta and stir well so it is thoroughly mixed.
Add the Marsala, the canned tomatoes and their juices and the dash of red pepper flakes. Stir really well. Bring to a good simmer and continue to simmer, uncovered.
Two minutes later add the sausage and continue the simmer until the sauce is thick, usually about fifteen minutes.
Meanwhile bring 4-5 quarts of water to a boil. Add two tablespoons of salt. Drop in the pasta and stir. Continue cooking until al dente.
Add the rigatoni to the heated sauce, add the parmesan and stir well. Taste for salt and pepper. Serve with lots of parmesan.