Pasta al sugo di salsicce Italiano

“I learned to cook watching my mother & grandmothers so putting it down on paper was difficult! My mother was Toscan & my father Sicilian, very different!”
– Jim Scarnati, AVV Tasting Room Associate

– Serves 4 to 6 –

1 pack of Italian sausage (mild or hot)
1 pack of rigatoni pasta
1 onion, chopped
2 cloves of garlic, minced
1 tsp. dried red pepper flakes
1 tsp. dried basil
1 tsp. dried oregano
2 cans of crushed Italian tomatoes 28 oz. (San Marzano)
½ cup of Homestead Red Blend
1 Tbsp. olive oil
Salt and pepper to taste
Parmesan or pecorino, grated for topping

Method of Preparation:
Add oil to a frying pan and heat up. Brown sausage then combine onion, garlic, red pepper flakes and saute’ briefly for 1 to 2 minutes. Add in tomatoes, salt, pepper, oregano, basil and Homestead Red Blend. Turn heat to low and simmer uncovered for 3 to 4 hours.

Fill a large pot with 4 to 5 quarts of water, add 2 Tbsp. of salt and bring to boil. Add pasta and cook for 5 to 7 minutes, until al dente.

Pour pasta in colander and drain then return to pot. Stir in sauce and distribute to plates, top with more sauce and good grating cheese (pecorino or parmesan reggiano) and serve with some Italian crusty bread.