I would have pasta for lunch and supper, no less than four times each week, on the off chance that I could. Pasta is adaptable, and just runs with all the fixings. It's extraordinary in veggie lover dishes, vegan dishes, fish, and meat formulas.
This dish is a decent curve on the conventional spaghetti and meat sauce. I cherish rigatoni pasta since it acts like a sauce vessel that supports the rich tomato meat sauce. It's so great. Not very fiery, it doesn't have any "unusual" fixings the children may dismiss – it's simply delightful solace sustenance taking care of business.
- 1/2 pound uncooked rigatoni
- 2 tablespoons olive oil
- 1/4 pound Italian sausage with casing removed
- 2 garlic cloves, minced
- 1/4 cup yellow onion, finely chopped
- 1/4 cup beef broth or red wine
- 1 can petite diced tomatoes
- 1 8- ounce can tomato paste
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped basil
- parmesan cheese or grated non-dairy cheese optional
- salt and pepper
Instructions
- Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and onions, and sauté for about 2 minutes, just until the onions are translucent.
- Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
- Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.
- Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for at least 10 minutes.
- Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
- Remove from heat. Sprinkle parsley, basil, and/or cheese just before serving. Add salt and pepper to taste.
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