When I saw these big, fat pasta tubes called Calamarata on a recent trek to Fresh Market, I couldn’t resist. They’re similar to rigatoni but without the ridges and even bigger to give meat and sauce more room to hide out.
My first thought was my usual tomato and sausage dish but I decided to change it up a bit. This is just as easy and every bit as tasty.
This time around I used a bunch of chicken broth because….gasp….I was out of white wine. The tomato paste is a total afterthought as well, so use it if it sounds good to you.
- Calamarata (or rigatoni), 1 pound
- Italian Sausage, 1 to 1.5 pounds
- Garlic, 4 or 5 cloves
- Olive Oil, a couple tablespoons
- Red Bell Peppers, 2
- Chicken Stock or Broth, 2 cups OR White Wine, 1 cup and Chicken Broth, 1 cup
- Cream, 1 cup
- Tomato Paste, 2 tablespoons (Optional)
- Asiago or Parmesan
Preheat the broiler. Rinse the peppers and cut them in half from stem to the bottom. Pull out the stem, seeds and ribs and place them cut side down on a small pan or tray. Put them just a couple of inches under the broiler and let them cook until the skins are blackened, maybe 10 minutes.