RIGATONI PALOMINO

RIGATONI PALOMINO image

Number Of Ingredients 14

Cooked pasta
16 ounces rigatoni pasta
1 gallon water
1 Tablespoon salt
Bolognese sauce
Kosher salt ? 1/8th tsp
Italian sausage- 8 ounces crumbled into ½ inch pieces
Red chili flakes- ¼ tsp
Whole pear plum tomatoes- 1 # , drain liquid and dice into ½ inch pieces
Curly parsley- ¼ ounce, minced
Minced garlic- ¼ ounce
Roasted red peppers- 2 ounces, cut ¼ inch strips
Dried oregano- 1 tsp
Olive oil- 1 oz

Steps:

Cooked pasta directions: 1. Combine water and salt and bring to a boil. 2. Add Rigatoni and stir. 3. Cook pasta until al dente (about 7- 10 minutes). 4. Drain pasta and cool until service. Directions 1. Preheat pan over medium high heat, sprinkle salt over the bottom of the pan. 2. When pan is hot add sausage. Let sausage brown on one side then stir. Sausage should be cooked to medium rare. Drain off excess fat. 3. Add garlic, chili flake and oregano and cook for three minutes to release flavors. Add tomatoes and pepper strips. 4. Simmer uncovered for about fifteen minutes to thicken sauce and blend flavors. 5. Stir in parsley and olive oil to bind sauce. Rigatoni Bolognese ? Place 1 ounce in medium size pan add 1 T minced garlic and sauté until brown. ? Pour pre-made meat sauce over sautéed garlic and stir. ? Add 8 ounces of heavy cream and reduce about two-three minutes. ? Add pasta to sauce, stir until pasta is coated with sauce, heat about two minutes ? Portion pasta into serving bowls, makes four servings. ? Top with parmesan and parsley and serve.