- 6
Ingredients
- 12 oz rigatoni pasta
- 2 tbsp extra-virgin olive oil
- 4 Italian sausages, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp hot pepper flakes
- 1 bottled strained tomatoes
- 1/4 cup dry red wine
- 1/4 tsp dried Italian herb seasoning
- Pinch granulated sugar
- 2 jars (6 oz/170 mL each) marinated artichoke hearts, drained and rinsed
- 1/4 cup chopped fresh parsley
Preparation
Step 1
In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.
Meanwhile, in skillet, heat oil over medium heat; cook sausages, onion, garlic, salt, pepper and hot pepper flakes until sausage is browned, about 5 minutes. Drain off any fat.
Add tomatoes, wine, herb seasoning and sugar; bring to boil, scraping up any browned bits. Reduce heat and simmer for 15 minutes.
Add artichokes; simmer for 10 minutes. Stir in parsley. Add to pasta and toss to coat.
More rigatoni recipes:
Sausage Rigatoni Bake
Baked Rigatoni and Meatballs
Rigatoni with Sausage Fennel Sauce
Sausage and Swiss Chard Rigatoni
Rigatoni with Roasted Tomatoes and Beans
Source : Canadian Living Magazine: January 2010