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Benjamin's Rigatoni Recipe

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This recipe for Benjamin's Rigatoni, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
terri bettin
Added: Friday, May 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. olive oil
1/4 lb. Italian pork sausage, casings removed
1 medium red onion, finely chopped
1/2 lb. mushrooms, cut into quarters
14 1/2 oz. can no-salt-added stewed tomatoes
8 oz. can no-salt-added tomato sauce
1/2 tsp. fennel seeds
1/2 tsp. dried oregano
1/2 tsp. salt
2 T. chopped fresh parsley
10 oz. rigatoni pasta

Directions:
Directions:
1. Start heating a large pot of water to boiling for the pasta. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add th sausage and cook, stirring frequently to crumble, until no longer pink. With a slotted spoon, remove the sausage and set aside.
2. Add the onion to the pan and cook, stirring frequently, until the onion has softened, about 7 minutes. Add the mushrooms and cook, stirring frequently, until the mushrooms release their juices and are tender, about 5 minutes.
3. Stir in the tomatoes, breaking them up with the back of a spoon. Add the tomato sauce, 1/4 cup of water, fennel seeds, oregano, salt, and sausage. Bring to a boil over high heat, reduce to a simmer, cover, and cook until the sauce is slightly thickened and the sausage is cooked through. Stir in the parsley.
4. Meanwhile, cook the rigatoni in the boiling water until just tender. Drain well. Toss and combine the sauce with the pasta. Serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
When Benjamin comes home from West Point, we always make this so we then easily increase the recipe by adding more stewed tomatoes and pasta.

Use fresh parsley; it really makes a difference,.

 

 

 

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