Thursday, September 11, 2014

Spicy Rigatoni with Italian Sausage

This is the one and only photo I have of this amazing dish.  I couldn't hold off for an extra minutes and had to dig right in.  Now that means I will have to make it again soon, SCORE!!!!  I have never seen my father in law eat so much food.  If you follow my blog you know he literally lives like 50 yards away and eats with us a lot.  This was extremely delicious, filling and inexpensive.
  • 1 box Rigatoni
  • 1 pound ground Italian sausage
  • 1 can fire roasted tomatoes, Pureed
  • 2 cups heavy cream
  • 1 small onion diced
  • 2 garlic cloves, grated
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • dash of hot sauce
  • 1 cup frozen peas and carrots (I originally planned on just peas, but I am clumsy and grabbed the wrong bag.  The carrots were delicious in it.)
  1. Boil Rigatoni according to package instructions, adding in peas and carrots for last minute.
  2. Drain pasta and return to pan with a little butter or olive oil.
  3. In a separate pan brown sausage with onions until cooked through.
  4. Add cooked sausage and onions into a blender or food processor with red pepper flakes and cayenne.
  5. pulse a couple times to break up the sausage and incorporate the seasonings.
  6. Return sausage to pan and add in tomato puree. (will look a little like dog food, see below)
  7. In a separate sauce pan melt butter and sprinkle with flour.
  8. Stir flour and butter to create a roux.
  9. Slowly stir in heavy cream.
  10. Stir in garlic and let thicken.
  11. Pour cream sauce into meat sauce and stir together.
  12. Pour the sausage cream sauce into the pot with the noodles and stir together.
  13. Let pasta sit with sauce for about five minutes before serving.

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