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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Rigatoni Rustica Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb dry rigatoni, cooked al dente and drained

1 lb link Italian sausage, cut into 2" pieces
2 cups red onions, cut into large chunks
2 cups yellow bell pepper, cut into large chunks
2 cups fennel, thinly sliced
1 Tbsp minced garlic
1 tsp fennel seed, crushed
1 tsp red pepper flakes
2 cups fresh mozzarella, cubed and divided
1 cup kalamata olives, pitted
4 cups Marinara sauce
Directions:
Directions:
Preheat oven to 400º.

Coat a 3 qt baking dish with non stick cooking spray.

Brown the sausage in oil over medium-high heat in a large saute pan until seared on all sides. Transfer sausage to a large bowl; leave drippings in the pan.

Saute the onion, bell pepper, sliced fennel, garlic, fennel seeds and pepper flakes in the dripping over medium heat for 4-5 minutes or until soft. Add vegetables to the sausage.

Stir in 1 cup mozzarella, olives, pasta and marinara sauce.

Season with salt and pepper to taste and transfer to prepared baking dish. Top with remaining 1 cup mozzarella cheese.

BAke for 30 minutes or until the pasta browns at the edges and the cheese is bubbly.
Number Of Servings:
Number Of Servings:
8

 

 

 

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