rigatoni

Rigatoni with Roasted Peppers and Sausage

Right now, in my kitchen, there is sauce bubbling on the stove. And it is rich and good. The cutting board is green with parsley and basil, ready to be chopped, and two good hunks of hard Italian cheese – Parmigiano and Romano – are waiting to get grated. A bottle of zinfandel has been uncorked and a piece of torn baguette is slathered with butter every time I pop in to check on dinner’s progress. The only foreseeable trouble is snacking too much on all my favorite things before the sauce is done. Be patient. It’s a perfect night indeed to be cozy at home and cooking. I suggest trying this soon. It is simple yet effective for a cool fall evening.

Rigatoni with Roasted Peppers and Sausage

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 red bell peppers, roasted, skins removed, seeded and thinly sliced
  • 1 lb ground hot Italian sausage
  • 1/2 pound ground beef
  • 1 small onion, diced
  • 3 minced cloves of garlic
  • 1 package baby bella mushrooms, chopped
  • 2 Fresno peppers, diced
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 1/2 cup spicy red wine
  • 1/2 cup beef broth
  • 1 28 oz can diced tomatoes
  • rigatoni, or other tubular pasta
  • cheese, parsley, basil

Method

In a large Dutch oven, brown the meat in olive oil, then add onions, garlic, hot peppers, and mushrooms, season with salt and pepper and cook until vegetables have softened. Measure in the tomato and anchovy pastes and let cook for a minute, then add wine and broth, tomatoes and roasted peppers. Cover and cook for thirty minutes; meanwhile boil the pasta to preferred doneness. A big, fat rigatoni captures this meaty sauce nicely. Don’t forget to add some of the pasta’s cooking liquid to the finished product. Garnish with green herbs and good cheese. Serve with wine and bread, and be happy.

 




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  1. Megan Andersen

    Love all your posts – especially because of your vocalized appreciation and dedication to showing off a very special place! I am a Maine native and loved my state so much I convinced my Utahn (Ut being my second favorite state – another special place) fiance it was that cool he had to experience it for at least a year . . . 5 years later and we’re still here and loving it! It’s “The way life should be” after all!


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