Rigatoni With Sausage And Roasted Red Bell Pepper Tomato Cream Sauce Recipes

Steps:

• In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes.
• With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat.
• Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
• Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes.
• Add the pepper, parsley, and cream.
• In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
• Drain the pasta and toss with the sauce. Serve with grated Parmesan.

Steps:

• 1) remove sausage from casings; crumble and brown them in large, heavy cast iron enamled pot. when done, remove sausage and set aside. 2) using a pair of long tongs, roast peppers over gas flame until skins are slightly charred. set aside to cool. 3) Once peppers have cooled, pull skins off and dice fine, removing stem and seeds. 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) start boiling water for rigatoni. 6) put remaining diced peppers in food processor with cream. puree. set aside. 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) 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.

Steps:

• Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
• Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
• While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.