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rigatoni pasta sweet mild Italian sausage bacon tomato paste tomato sauce tomatoes tomatoes garlic onions stalks celery bell peppers parsley sweet basil fennel seed thyme allspice pepper olive oil water olive oil
Viewed: 35 - Published at: 3 years agoIngredients
- 16 ounces rigatoni pasta
- 1 - 1 1/4 lb sweet mild Italian sausage (bulk or links with the casings removed)
- 4 slices slightly crisp bacon, chopped fine (or you may use bacon bits instead)
- 1 (6 ounce) can tomato paste
- 2 (8 ounce) cans tomato sauce
- 1 (28 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can diced tomatoes (if you like it hot) (optional) or (14 1/2 ounce) can diced tomatoes with mild green chilies (if you like it hot) (optional)
- 3 garlic cloves (more if you like garlic)
- 2 large onions
- 4 stalks celery
- 2 bell peppers
- 4 tablespoons dried parsley
- 2 tablespoons dried sweet basil leaves
- 1 tablespoon crushed fennel seed
- 1/2 teaspoon thyme (optional)
- 1/2 teaspoon allspice
- pepper
- 1/4 cup olive oil (to keep pasta from sticking)
- water (as needed, to keep sauce from becoming too thick)
- 3 tablespoons olive oil (if needed in braising the sausage) (optional)
Method
- Chop vegetables fine and saute in 1/4 cup olive oil until soft.
- Set aside.
- In a large skillet braise and break sausage into small pieces.
- Add olive oil if needed to prevent sticking.
- When thoroughly browned, add tomatoes, tomato sauce, tomato-paste, vegetables, spices, bacon bits and one-cup water.
- Simmer for one hour, stirring occasionally.
- Add water as needed to maintain sauce consistency.
- To cook the rigatoni: Add 1/4 cup olive oil to twice the amount of unsalted boiling water necessary to cover the rigatoni.
- Cook rigatoni al dente according to package directions (about 8-10 minutes.) When rigatoni is al dente, drain, toss with sauce and place on large serving dish.
- You also can store in twelve GLAD 8 oz containers or six GLAD 16 oz containers for freezer storage.
- The aroma of the frozen servings is even more pleasing as they reheat in a microwave oven.
- A fresh tomato salad with a balsamic vinaigrette dressing completes the meal.
