Categories: Pasta

Ingredients

• 1 lb plain Italian-style pork sausages
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 28-oz can crushed Italian peeled tomatoes
• Salt and pepper
• 3 or 4 basil leaves, torn into bits
• 1 lb rigatoni
• 1/2 cup freshly grated Pecorino Romano

Directions

1. Remove sausage from the casings. Chop the meat fine.

2. In large pot, heat the oil over medium heat.

3. Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.

4. Add the wine and bring to a simmer.

5. Cook until most of the wine evaporates.

6. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer.

7. Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, 1 hour and 15-30 minutes.

8. Stir in the basil.

9. Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat. Add the rigatoni and salt to taste. Cook, stirring occasionally, until the rigatoni is al dente. Drain.

10. In a large heated serving bowl, toss the rigatoni with the sauce.

11. Serve with grated cheese.

Email to a friend | Print this recipe | Back