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
-
Remove sausage from the casings. Chop the meat fine.
-
In large pot, heat the oil over medium heat.
-
Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
-
Add the wine and bring to a simmer.
-
Cook until most of the wine evaporates.
-
Stir in the tomatoes and salt and pepper to taste. Bring to a simmer.
-
Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, 1 hour and 15-30 minutes.
-
Stir in the basil.
-
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.
-
In a large heated serving bowl, toss the rigatoni with the sauce.
-
Serve with grated cheese.