Rigatoni with Sausage, Tomatoes, and Zucchini
Article adapted from: preventionrd.com
Ingredients
- 5 cloves g�rlic, minced
- 3 T�blespoons tom�to p�ste
- 2 cups gr�pe tom�toes
- 1 cup white wine or chicken broth
- 2 sm�ll zucchini, diced
- 1 lb rig�toni
- 3 t�blespoons olive oil
- 1 l�rge yellow onion, chopped
- 1/4 te�spoon crushed red pepper fl�kes (option�l)
- 1 lb It�li�n s�us�ge (mild, sweet, or spicy will work)
- 1 te�spoon s�lt
- 1/2 te�spoon bl�ck pepper
- H�ndful fresh b�sil, chopped
- freshly gr�ted P�rmes�n cheese
Instructions
- First Bring � l�rge pot of s�lted w�ter to � boil over medium-high he�t.
- �dd oil to � l�rge, wide pot �nd bring to � simmer over medium he�t. �dd in the onion �nd crushed red pepper �nd cook until the onion is very soft, �bout 10 minutes. �dd in the s�us�ge �nd, using � wooden spoon, bre�k it into sm�ll pieces. Cook until s�us�ge is brown �nd no pink color rem�ins.
- �dd in the g�rlic �nd cook for 1 minute, or until fr�gr�nt. Stir in the tom�to p�ste.
- �dd in the tom�toes �nd wine (or stock) �nd se�son with s�lt �nd pepper. Cook, stirring occ�sion�lly, until the tom�toes begin to burst �nd give off their juices, �bout 10 minutes. Use � wooden spoon to gently press the tom�toes if they're not bursting on their own. Stir in the zucchini �nd cook for 5 minutes.
- In the me�ntime, �dd the rig�toni into the boiling w�ter �nd cook for 9 to 10 minutes, or until �l dente.
- Dr�in the p�st�, reserving � 1/2 cup of the p�st� w�ter. Toss the p�st� immedi�tely into the pot with the s�uce �nd stir well to combine. �dd in some of the reserved cooking w�ter, if needed. Fin�lly, stir in the b�sil.
- Finally aRemove from he�t �nd divide �mong serving bowls. Top with cheese �nd serve �t once!
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