Rigatoni With Sausage And Roasted Red Bell Pepper Tomato Cream Sauce

1. 1

   1) remove sausage from casings; crumble and brown them in large, heavy cast iron enamled pot. when done, remove sausage and set aside.

2. 2

   2) using a pair of long tongs, roast peppers over gas flame until skins are slightly charred. set aside to cool.

3. 3

   3) Once peppers have cooled, pull skins off and dice fine, removing stem and seeds.

4. 4

   4) heat same pot you cooked sausage in over medium high flame. add 2 tbs of butter and i tb oil. when butter starts to bubble, add onion. Reduce heat to medium low. Stir until translucent, then add garlic. when garlic starts to turn pale gold, add 1/3 of diced pepper. Continue stirring for another minute or two, then add sausages and can of tomatoes. add about 1/2 cup of wine, and return heat to medium high. stir occaisionally.

5. 5

   5) start boiling water for rigatoni.

6. 6

   6) put remaining diced peppers in food processor with cream. puree. set aside.

7. 7

   7) when sauce has reduced (about 30 minutes) put pepper cream sauce in. stir and return heat to medium high. after 5 minutes, turn heat to low, add 2/3 of parm reg and mix in.

8. 8

   8) drain pasta and toss with sauce and remaining tb of butter. correct for salt. serve at once with the rest of parm reg on the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.