I hadn’t planned on pork or another heavy-on-the-garlic-and-basil pasta yet, but Jack’s assignment for geography was to cook for the family tonight. Needing to make something European, is there any doubt he’d choose Italian?
This is adapted from a Sopranos cookbook.
- 1 to 1.5 pounds Italian Sausage. We like the hot and spicy version, but mild is fine.
- 1 pound Rigatoni
- 1 large can Diced Tomatoes
- Dry White Wine
- Half of a Red Bell Pepper
- 6-8 Garlic Cloves
- Olive Oil
- Fresh Basil
Put a pot on for the pasta. Chop the bell pepper, mince the garlic.
Slit the sausage casing lengthwise.
Peel off the casing and throw it away.
Using a cleaver or large knife, chop the sausage …
..until it looks like ground beef and not sausage links.
Heat a bit of olive oil over medium heat and stir in garlic, cooking for just a minute or two.
Add sausage and cook until it’s browned, stirring as needed.
Add a cup or so of white wine and stir. Simmer for about 10 minutes, stirring occasionally.
Ooops! We forgot to add the peppers along with the garlic so we added it now. It really doesn’t make much difference.
Add tomatoes and stir. Simmer for another 20 minutes or so, stirring occasionally.
Tear and add a handful of fresh basil leaves.
By now the pasta’s done. Drain it well and stir into the sauce. Heat together for a few minutes, until it’s all well-mixed.
Serve. (With lots of good cheese, of course!)