Frank Isernio shows us how to make a delicious Rigatoni using Isernio Chicken Sausage.
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Rigatoni with Sausage Sauce
Serves 4 -6 as a main course
We find that many people think all pasta sauces require long, slow cooking. This easy-to-prepare beauty is perhaps the most utilized pasta sauce in Southern Italy. It can be made quickly while the pasta water is coming to a boil and the pasta becomes al dente. No need to use bottled sauces when this dish can be made in about 30 minutes.
Ingredients
4 Isernio’s Italian Sausages, sliced open or 1 lb. Isernio’s Chicken Sausage Rolls, any variety (recommend Italian or Hot Italian)
3 Tbsp. extra-virgin olive oil
1/2 med. onion, peeled and finely chopped
3 cloves fresh garlic, finely chopped or pressed
1/2 tsp. hot red pepper flakes (optional)
1 28-oz. can Italian style plum tomatoes, with juice, squeezed by hand or broken up in skillet with a wooden spoon.
3/4 lb. Rigatoni pasta or cut pasta of choice
10 fresh basil leaves, torn
Salt & freshly ground pepper to taste
4-6 tbsp. grated Pecorino Romano cheese
Directions:
• Using Isernio’s Sausage Links- In a large 12" skillet, heat 1 Tbsp. olive oil and cook sausage links over medium heat until brown. No need to cook all the way through, just until brown on the outside. Cut sausages diagonally into 3/4" slices and return to skillet.
• If you are using Isernio’s Chicken Sausage Rolls, break up with a wooden spoon and cook until all pinkness is gone, do not brown. Remove meat from skillet and set aside. Add 2 Tbsp. olive oil to the skillet, add the onion, garlic and red pepper flakes and cook on medium until the onion is soft, 8-10 minutes.
• Add the tomatoes, 1/2 tsp. salt and a few grinds of black pepper to taste.
• Bring sauce to a boil then reduce heat to a medium low, just bubbling simmer. Cook sauce uncovered for about 25 minutes, stirring occasionally until thickened.
· While the sauce is cooking, bring 5 qts. of water to a boil. Add 2 Tbsp. salt to boiling water, add the Rigatoni and cook until al dente – about 12-14 minutes, or according to the package instructions.
· Taste the sauce for salt and pepper, and adjust if needed. Drain the pasta completely and place in the sauce. Toss the pasta with the sauce to ensure each piece is coated. Add the torn basil, a drizzle of good olive oil and mix well. Serve immediately with freshly grated Pecorino Romano cheese.
This recipe can be doubled or tripled. Use your judgment and taste. A larger quantity of sauce will take slightly longer to cook.
