Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife.
Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.
INGREDIENTS - 6 servings
1 lb Rigatoni Pasta can substitute with any short-cut pasta
lb Italian Sausage sweet, mild or spicy
2 Tablespoon Olive Oil
1 Piece Onion diced
5 Piece Roma Tomatoes diced
2 Teaspoon Oregano dried or fresh
Teaspoon Red Pepper Flakes
1 Tablespoon Parmesan cheese grated
1 Tablespoon Parsley roughly chopped
Cup Cooking Sherry or any red wine available (optional)
Heat a large pot with salted boiling water. In a deep saute pan, heat olive oil in high heat. Saute the onions and dried oregano until the onions are translucent. Add the sausage and break it up into smaller chunks, and brown. Once the sausage start turning brown (at this point, add 1 cup of red wine if you desire), add all the tomatoes and scrape any and all the brown bits in the bottom of the pan. The tomatoes will begin to break down and the juices from the tomatoes will start to turn into a sauce. Add the salt and red pepper flakes. Turn the heat down to medium – medium/high heat and simmer, stirring occasionally.
Cook the pasta for 6-8 minutes, or until the pasta is almost al dente. Take the pasta out while it still has some bite and cook it the rest of the way in the ragu. This will ensure that the pasta has all the great flavors of the ragu and the sauce will thicken even more. Add 1 ladle of the pasta water in with the ragu to help the pasta and meat sauce toss easier.
Turn the heat off. Toss in the grated Parmesan cheese and sprinkle with the parsley and serve.
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