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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rigatoni Recipe

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This recipe for Rigatoni is from In the Kitchen with Swann Keys , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
2 tablsespoons olive oil
1 pound sausage, chopped and crumbled. (You can use hot or mild sausage.)
¾. pound sliced mushrooms
1 teaspoon basil
¼ cup dry red wine. (Sweet marsala works well.)
2 - 28 ounce cans diced tomatoes
2 to 4 teaspoons milk
Salt and pepper to taste
1 pound Rigatoni pasta, cooked
¾ cup parmesan cheese
Directions:
Directions:
Saute onion in olive oil until pale gold. Add sausage and saute a few minutes. Add mushrooms, basil, and red wine. Allow wine to evaporate, approximately 2 to 3 minutes. Add cans of tomato, simmer 30 to 45 minutes. Add milk, salt, and pepper. Remove from heat and pour over cooked pasta. Sprinkle with grated cheese.
Number Of Servings:
Number Of Servings:
6

 

 

 

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