Contadina

I love this dish. Use what you have and make it rustic. Here italian sausage with all types of vegetables make this Contadina so delicious. Substitute what you want remember it’s a rustic Farmer’s dish there are no mistakes.

You will need:

• yellow and red bell pepper cleaned and sliced into thin slices
• 1- cup of onion also sliced into thin slices
• 8- ounces baby Bella mushrooms washed and cut in half
• 1-28 ounce can whole Italian plum tomatoes, juice drained and tomatoes sliced
• 4-6 whole garlic cloves
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken stock
• 1-tbs extra virgin olive oil
• Salt n pepper to taste
• 1 tsp crushed red pepper flakes
• 2- cups broccoli florets
• Grated Romano cheese
• 1 lb of sausage cut into bite size pieces
• 1- lb rigatoni

Directions:

1. Get a large pot of salted water boiling for the pasta.
2. In a large skillet put the 1-tbs of olive oil and brown the sausage, drain the grease then add the 1/4 cup olive oil, garlic, onion, broccoli, salt n pepper to taste and the crushed red pepper. Sauté this for 2 minutes on a medium heat.
3. Now add the mushrooms, tomatoes, peppers, chicken stock cover and cook for 10 minutes on a low heat.
4. While you are doing this put the pasta to cook 2 minutes short of the recommended time.
5. Reserve 1 cup of pasta water and strain the pasta.
6. Add the pasta and 1/2 cup of pasta water to the skillet stir to coat the pasta with the sauce and continue to cook for 2 minutes uncovered, if need be add the balance of the pasta water. You are looking for a sauce that will coat the pasta.
7. Turn off the heat taste for salt n pepper and top with grated Romano cheese and a drizzle of extra virgin olive oil. I serve directly from the skillet.

– Daniel Mancini 

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