Rigatoni with Spicy Italian Sausage Tomato Sauce

It’s been a while since I had a pasta with a simple tomato sauce. This is a pretty simple one as most of the ingredients, other than the hot Italian sausages, came from a well-stocked pantry.

Rigatoni with Spicy Italian Sausage Tomato Sauce – serves 4

4 (1/2 pound) hot Italian sausages
1 28 fl. oz can whole plum tomatoes
1/2 cup water
1 clove garlic, peeled and crushed through a garlic press
1/2 tsp salt
1/4 tsp ground black pepper
1/2-1 tsp dried parsley
1/2-1 tsp dried oregano
1/2-1 tsp dried basil

1 pound rigatoni, cooked according to package directions
4 tsp grated Parmesan cheese, for garnish

Skin the sausages into a large saute pan. Discard the casings and break up the sausage meat with a large wooden spoon. Over medium heat brown the sausage meat, (~5-7 minutes) then add the crushed garlic and cook for another few minutes.

Crush each whole canned tomato by hand into the saute pan. Rinse the can with about half a cup of water and add to the meat in the saute pan.

Sprinkle the salt, black pepper, parsley, oregano and basil over the sausage mixture. Raise the heat to medium-high until the contents come to a boil. Break down the tomatoes a bit more with the wooden spoon.

Cover saute pan with its lid, reduce the heat to medium-low and simmer for 30 minutes, stirring through several times breaking down the tomatoes as necessary and making sure the sauce doesn’t stick.

Add cooked and drained rigatoni to saute pan and stir through the sauce.

Divide the pasta and sauce among 4 plates and sprinkle a teaspoon of the cheese over each plate.

Serve

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