Rigatoni Pasta with vegetable and meat sauce
Rigatoni Pasta with vegetable and meat sauce
| Rigatoni alla Sicilian |
| Ingredients: |
| 16 ounces Dakota Growers Rigatoni |
| 16 ounces hot Italian sausage |
| 1 red onion, chopped. |
| 1 medium eggplant or zucchini, diced into 1/2-inch size |
| 1 cup carrots, diced |
| 1 can (6 ounces) black olives |
| 2 cups prepared marinara sauce |
| 1/2 cup fresh Parmesan cheese, grated |
| Black pepper to taste |
| Directions In large skillet, brown Italian sausage; drain juices. Add onion, eggplant, carrot and olives and sauté for 5 minutes or until brown. Add marinara sauce and simmer 10 minutes. Prepare rigatoni according to package directions. Toss pasta with sauce. Top with Parmesan cheese and fresh cracked black pepper. Chef’s note: Rigatoni, a classic Italian pasta, goes best with chunky sauces and meat sauces or simply tossed with butter, fresh Parmesan and a little cream. Servings 4 |