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Rigatoni Con Salsiccia E Rigotta

Rigatoni Con Salsiccia E Rigotta
4-5 T. olive oil
3 garlic cloves
1 lb. Italian sausage
1 can crushed tomatoes
1 c. Ricotta
salt and pepper
1 lb. Rigatoni
Basil, dry or fresh
splash of white wine
cheese (optional)

Cook sausage in olive oil. When brown, add garlic and let cook for three minutes. Add wine and let evaporate. Meanwhile, cook pasta, and preserve some water. After the wine evaporates, add crushed tomatoes. Season with salt and pepper. Add basil and let cook for four to five minutes. Add Ricotta and some water to dilute some. When pasta is ready, add to the mixture and toss together. Serve. Add cheese if you like.
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