Monday, September 10, 2012

Make Ahead Sunday: Fire Roasted Rigatoni



1 cup diced roasted red peppers
6 italian sausage linked, uncooked, castings removed
1 red onion, finely chopped
1 red cherry pepper, seeded and firely chopped
4 garlic cloves, minced
2 tbsp tomato paste
1/2 cup zinfandel red wine
2 cans diced fire roasted tomatoes ( 14.5 oz each)
1/2 cup beef stock
1 lb rigatoni pasta
chopped flat leaf parsley and parmigiano reggiano for garnish

Brown sausage in dutch oven until browned and crumbled (~8 minutes).  Stir in onion, cherry pepper and garlic and cook until softened.  Stir in tomato paste and cook 1 minute then deglaze pan with wine and reduce for 1 minute.  Add the tomatoes, stock and roasted peppers.  Simmer to thicken.  Set sauce aside for make ahead meal.
The night you want to serve, reheat sauce and cook pasta according to package directions.  Reserve 1/2 cup of the cooking water.  Mix together sauce, pasta and reserved water.  Top servings with cheese and parsley.

Adapted based on a recipe by Rachael Ray

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