Post
 Posted By: jglass 
Aug 4  # 1 of 4
Rigatoni with Sweet Sausage and Tomato Sauce

SERVES 6
1 lb Italian pork sausage
2 tablespoons olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 (28 ounce) can peeled Italian tomatoes, passed through a food mill
salt and pepper
3-4 fresh basil leaves, torn into pieces
1 lb rigatoni pasta
1/2 cup fresh grated romano cheese

Romove the sausage from the casings and chop the meat fine.
In a large pot, heat the oil over medium heat.
Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned.
Add the wine and bring to a simmer.
Cook until most of the wine evaporates.
Stir in the tomatoes and salt and pepper to taste.
Bring to a simmer.
Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half.
Stir in the basil.
Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat.
Add the rigatoni and some salt.
Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite.
Drain.
In a large heated serving bowl, toss the rigatoni with the sauce.
Serve with the grated cheese.
Post
 Posted By: cookie 
Aug 4  # 2 of 4
Mm, sounds Good with white wine. Thanks I'll give it a try. Cookie :)
Post
 Posted By: jglass 
Aug 5  # 3 of 4
I'm torn between that one and this one for family dinner this weekend.

Sunday Gravy Recipe

SERVES 8 -10
3 tablespoons olive oil
4 garlic cloves (chopped)
2 onions (chopped)
1 (6 ounce) can tomato paste
2 (28 ounce) cans chopped tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried Italian seasoning

MEATBALLS
1 1/2 lbs ground chuck (85% lean/15%fat)
4 slices white bread (make fresh crumbs in blender or food processor)
1/4 cup chopped fresh parsley
2 eggs, beaten
2 garlic cloves (chopped)
1/2 teaspoon salt
pepper (a few grinds)
1/2 cup grated romano cheese or parmesan cheese
2 tablespoons water
flour (for dredging)
vegetable oil (for frying)

SAUSAGE
1 lb sweet Italian sausage link or hot Italian sausage
Heat oil in very large Dutch oven.
Add garlic and onions and saute until soft.
Add tomato paste and stir to combine.
Add crushed tomatoes and spices.
Stir bring to boil, lower heat to low--cover and simmer.
Meanwhile combine all meatball ingredients (except for flour and oil).
Form into balls about 2-1/2 inches in diameter.
Dredge meatballs in flour.
Fry meatballs in oil in skillet a few at a time until browned on all sides (not necessary to cook through they will cook in the sauce) Add fried
meatballs from skillet directly to simmering sauce.
Stir and bring sauce back to a simmer.
Cover.
Place sausage in pot and cover with water.
Bring to a boil and boil about 5 minutes to remove some of the fat.
Brown boiled sausage in skillet.
Place browned sausage in simmering sauce.
Bring sauce back to simmer---cover and continue simmering for 2 hours over low heat---stir occassioanlly.
Remove meatballs and sausage from pot and place on serving dish.
Toss sauce with cooked pasta--You will have enough sauce to coat two pounds of cooked pasta.
This freezes very well!
Post
 Posted By: cookie 
Aug 8  # 4 of 4
The meat-ball recipe sounds delicious. Cookie :)