RIGATONI CAMPAGNOLO
Ingredients:
2 Red Peppers, Cored, Seeded & Cut Into 2 Inch Pieces
1 Small Red Onion, Peeled & Chopped
2 Cloves Garlic, Peeled And Minced
4 Links Italian Sausage (Hot or Mild)
3 Tablespoons Olive Oil
1 (28 oz) Can Imported Crushed Tomatoes
3 Tablespoons Fresh, Chopped Basil
Salt & Pepper
Red Pepper Flakes (Optional)
1 (4 Ounce) Package Goat Cheese, Cut Into 4 Slices
1 Pound Rigatoni PastaDirections:
In a heavy saucepan, add the olive oil, and then brown the sausage links well on all sides over medium heat.
Remove from the pot, and slice the sausages into 1/3 inch slices.
Add the onions, and cook for about 5 minutes or until soft.
Add the garlic, and cook an additional minute or two.
Add the tomatoes, basil, salt, pepper and red pepper flakes if using and mix well, then add the sausages to the sauce.
Continue to cook for about 20 minutes over low heat, or until the sauce has thickened.
Add the red pepper to the sauce and keep it warm while you cook the pasta.
Cook the pasta until it is “al dente”, and then drain.
Mix the pasta with the warm sauce.
Serve in individual bowls, with a slice of goat cheese on top.
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