One of my favorite pastas is Rigatoni. It has been since I was a young boy. I also loved my mother’s sausage onions and peppers. Makes a great sandwich. Well this is a combination of both and it is wonderful together.
It sould serve 4 to 5 but usually only serves 2 to 3
1 pound Rigatoni (whole wheat works great too)
1/4 cup olive oil
3/4 pound hot Italian sausage links (My favorite is toniostastyitalians.com)
1 green/red/yellow bell pepper, julienne cut
1 medium sweet onion sliced thin like the pepper (Vidalia is the best)
3 cloves garlic, minced
1 bunch basil cut in ribbons (roll together in a tube and slice across)
1 tablespoon fresh oregano, chopped
1/8 cup sun-dried tomatoes, finely julienne cut
Put the sausage links in a shallow baking pan and poke each link two or three times with a fork. Bake in
350 oven for 25 minutes. Remove from pan and slice in 1/8-inch thick rounds.
Bring 3 quarts of water to a rolling boil add 1 tablespoon salt.
As the water heats, prepare the sauce by heating olive oil in a saute pan and adding the julienne pepper, onion and saute’ a few minutes over medium-low heat. Add the garlic and sausages and cook for 10 more minutes over moderate heat. Add the basil, oregano and sun-dried tomatoes. Salt and pepper to taste. Turn off the heat and let it rest.
Cook the rigatoni until it is cooked, but firm and pleasantly chewy. When the pasta is cooked to your taste, drain and toss with the sauce.Serve steaming hot.
Great with a side salad and a glass of wine.
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