Pasta is my favorite comfort food. I would eat pasta for lunch and dinner, at least four times a week, if I could. Pasta is versatile, and just goes with everything. It’s great in vegan dishes, vegetarian dishes, seafood, and meat recipes.
This dish is a nice twist on the traditional spaghetti and meat sauce. I love rigatoni because it acts like a sauce vessel that cradles the rich tomato meat sauce. It’s so good. Not too spicy, doesn’t have any “weird” ingredients the kids might balk at – it’s just delicious comfort food at its best.
Ingredients
- 1/2 pound uncooked rigatoni
- 2 tablespoons olive oil
- 1/4 pound Italian sausage with casing removed
- 2 garlic cloves, minced
- 1/4 cup yellow onion, finely chopped
- 1/4 cup beef broth or red wine
- 1 can petite diced tomatoes
- 1 8-ounce can tomato paste
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped basil
- parmesan cheese or grated non-dairy cheese (optional)
Instructions
- Cook pasta according to package directions.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and onions, and sauté for about 2 minutes, just until the onions are translucent.
- Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
- Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.
- Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for at least 10 minutes.
- Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
- Remove from heat. Sprinkle parsley and/or cheese just before serving.
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