Rigatoni With Sausage and Mushrooms

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
  • Start heating the water in which to cook the pasta.
  • In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
  • ** ALTERNATE METHOD**.
  • *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
  • * add the other vegetables and continue****.
  • Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
  • Add the pureed tomatoes, basil, marjoram and the sausage if it isn’t in there already.
  • Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
  • When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
  • Don’t let it boil over.
  • When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
  • Taste it. Add salt and pepper and Parmesan if you wish.
  • When the pasta is just cooked but not soft and gloopy, drain the pasta.
  • Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
  • Serve.
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