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11/2 lbs. fresh ripe tomatoes
2 T butter
1 T chopped garlic
1/2 lb. sweet breakfast sausage (skinned)
1 t hot red pepper, to taste
1 lb. rigatoni
2/3 c 4C Parmesan Cheese
Skin tomatoes, split in half, scoop out most of seeds and
cut up into coarse pieces.
Put butter and garlic in saute pan on medium heat.
When garlic turns golden add skinned sausages, crumbling
Cook, stirring until browned. Add tomatoes, turning heat
to high. Cook, stirring occasionally about 15 minutes.
Add salt and hot pepper to taste.
Cook rigatoni until al dente in boiling, salted water. Drain,
toss with sauce and add cheese.