Rigatoni, Sausage and Vegetables
To make this dish you need just a few ingredients and I think you should use the ingredients you like. I feel that way about a lot of recipes. Simple is always good.
You will need:
- 1 lb of rigatoni prepared 2 minutes short of recommended time.
- 2 cups of pasta water taken just before you strain the pasta
- 1/4 cup extra virgin olive oil
- 1 tbs extra virgin olive oil
- 1 cup of onions sliced thick
- 6 cloves of garlic cleaned and left whole
- 1 red bell pepper cleaned and sliced like your onion
- 6 baby Bella mushrooms cut in half
- 1 pound of Italian sweet sausage
- Broccoli, I used one small bunch
- 1 tsp salt
- 1 tsp red pepper flakes
- 1/4 Grated pecorino romano cheese
So, substitutions here could be an bell pepper, broccoli di rabe or any green for the broccoli. I would leave the onion and garlic but if you are not a fan then leave it out.
Directions:
- Get the pasta going, save the pasta water.
- In a large skillet large enough to hold the whole dish put the tbs of oil and cook the sausage.
- Once the sausage is done remove it and set aside. When cool slice into 1″ pieces.
- Drain the grease from the skillet and add the 1/4 cup of oil, garlic and onion, salt and pepper flakes and put the heat to medium.
- Once this begins to get hot lower the heat to low and allow the onion and garlic to slowly cook. The garlic should be a light golden brown, the onion, translucent. At this point you could remove the garlic, me I leave it. It’s good for you.
- Now add all the broccoli, red bell pepper, mushrooms and turn the heat back to a medium high and slowly add the pasta water. Allow this all to cook for 2 minutes then add the pasta and continue to cook until the pasta is done, turning everything together. Turn off the heat and add the romano cheese, fold into the pasta. Serve with some crusty Italian bread, more cheese and a drizzle of olive oil.
– Daniel Mancini
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