Piatti San Antonio's Rigatoni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tsp. evoo
2 tsp. thinly shaved garlic (or more to taste)
1/2 lb. Italian sausage (mild or hot), crumbled
20 oz. (1-1.4 pounds) fresh tomatoes, roasted in a hot oven until soft, about 25 minutes, then coarsely chopped
2 cups chicken stock
Salt, to taste
Freshly ground black pepper, to taste
1 (19-oz) box of rigatoni pasta
3 tbsp. good quality grated Parmigianino-Regional cheese is best
4 tsp. goat cheese, or to taste
Fresh basil leaves, chopped
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Directions: |
Directions:Set a large saute pan over medium heat. Add oil, garlic and sausage. Cook, stirring until sausage is golden brown. Add roasted tomatoes, chicken stock, salt and pepper. Cook, stirring to incorporate all ingredients until most, but not all of the liquid has evaporated. Leave the mixture a bit soupy. Set aside.
Bring a large pot of salt water to a full boil. Add pasta and stir occasionally until pasta is slightly underdone. Meanwhile, reheat sauce. Drain the pasta and add it to the pan with the sauce. Toss the pasta in the sauce until is has absorbed the excess liquid and the pasta is cooked to desired consistency. (Add a bit more chicken stock if the pasta is not quite done to your liking). Divide the pasta among 4 warm bowls with Parmesan cheese, a dollop of goat cheese and a sprinkle of freshly chopped basil. |
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Number Of
Servings: |
Number Of
Servings:4 generous servings |
Personal
Notes: |
Personal
Notes: This pasta is delicious!
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