"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Sicilian Rigatoni with Sausage, by Simpson Eagle, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. link Italian Sausage (regular or turkey) sliced 1/2 medium green pepper, chopped 1 small onion, chopped 1 jar Classico di Sicilia sauce 2 tsp. sugar 1/2 tsp. crushed fennel 8 oz. rigatoni cooked and tossed with 1 T olive oil
Cook sausage, onion and pepper in skillet. Drain. Stir in sauce, sugar, and fennel. Simmer uncovered 10 minutes. Serve over rigatoni. Serves 4.
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