Wednesday, January 11, 2012

italian sausage and basil red sauce with rigatoni pasta


My hubby and I recently celebrated our five-year anniversary of marriage. When we met nearly 9 years ago (yes, it took us a while to get hitched), we were both single parents. It was with great discovery to learn that he too enjoyed cooking past with red sauce for dinner on Sunday’s. During our time dating, he taught me how to cook his red sauce, one that he learned from his previous Italian mother in-law. On Sundays, I would assist him with cooking his red sauce. As time carried on, I slowly began adding in ingredients from my pasta sauce recipe, thus creating a marriage of red sauce!

By the way, we eloped to Las Vegas and celebrate every anniversary by renewing our marriage vows in Las Vegas...ahhhh!

Photo taken at Little Church of the West in Las Vegas, NV on our 5 year anniversary 11/18/11.
Our red sauce is hearty, full of flavor from spicy sausage, full-bodied red wine, tomatoes, and basil. Served on large sized pasta such as rigatoni or cellentani (a corkscrew pasta) along warm fresh sourdough bread, is all that you need for a satisfying dinner.



We like our red sauce with a kick of spice, which it gets from the spicy sausage and pinch of red pepper. If you prefer a less spicy sauce, you can easily switch to sweet sausage and omit the red pepper. Either way this red sauce is delizioso!

Ingredients:
2-tablespoon olive oil
1 lb ground beef
1 lb ground turkey
1 lb Italian spicy sausage, casings removed
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 28 oz canned crushed tomatoes in puree
1 5 oz can tomato paste
2 cups full bodied red wine
¼ teaspoon red pepper
1 cup basil, chopped
salt and pepper to taste
2 boxes rigatoni

Directions:
  • In large pot or dutch oven, heat olive oil then add onion, carrots, and celery, cooking until soft for approximately 3 to 5 minutes.
  • Add garlic and cook for 1 minute.
  • Add beef, turkey and sausage and cook until browned.
  • Add tomatoes, tomatoes paste, red wine, red pepper, basil, salt and pepper to taste.
  • Stir and bring to a boil.
  • Reduce heat, cover and simmer for 1 hour.
  • Cook rigatoni pasta as directed on box.
Serve with freshly grated Parmesan cheese and warm fresh sourdough bread.

This recipe makes a large portion of pasta and sauce. Freeze leftovers in a 9 x 13 casserole dish, top with shredded mozzarella and parmesan chesses, cover and freeze. To reheat, defrost, remove cover and cook in oven at 350 degrees for 45 minutes.

1 comment:

  1. Yumm! I love a hearty red sauce with my pasta!

    ReplyDelete

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