Rigatoni, Sausage, and Vegetables

Simple is always good, and it’s Sunday, so we need pasta.

You’ll need:

• 1 lb of rigatoni prepared 2 minutes short of recommended time.
• 1 cup of pasta water
• 1 cup of chicken stock
• 1/4 cup extra virgin olive oil
• 1 tbs extra virgin olive oil
• 1 cup of onions sliced thick
• 8 cloves of garlic cleaned and left whole
• 1 red bell pepper cleaned and sliced like your onion
• 8 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
• Grated pecorino romano cheese

Directions:

1. Get a pot of salted water going for the pasta.
2. In a skillet large enough to hold the whole dish, put 1 tbs of oil and cook the sausage. Once the sausage is done remove it and set aside.
3. When cool, slice into 1″ pieces. Drain the grease from the skillet and add the 1/4 cup of oil, garlic, onion, salt and pepper flakes and put the heat to medium.
4. 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.
5. Now add all the broccoli, red bell pepper, mushrooms and turn the heat back to a medium and sauté this for 2 minutes.
6. Add the chicken stock and continue to cook for 5 minutes.
7. Add the sausage back to the skillet and continue to cook 2 minutes then turn off the heat.
8. Now cook your pasta 2 minutes short of recommended time. Save 2 cups of pasta water.
9. Turn the heat back on the skillet to medium/high and add the pasta.
10. Once it begins to boil add 1 cup of pasta water and continue to cook until the pasta is done, 2 minutes, turning everything together. If needed add more pasta water.
11. Turn off the heat and gradually add 1/2 cup of cheese, fold into the pasta.
12. Serve with some crusty Italian bread and a drizzle of olive oil.

Daniel Mancini

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