Monday, July 21, 2008

Rigatoni with Sausage and Parsley

Everyday Food: Great Food Fast (p. 325)

  • 1 pound bulk spicy Italian sausage, removed from casings and crumbled
  • 2 medium red onions, halved and sliced 1/4 inch thick
  • 14 ounces chicken broth
  • 1 lb rigatoni
  • 3 cups fresh flat-leaf parsley leaves
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • coarse salt + fresh ground pepper

  1. In a large nonstick skillet over medium-high heat, cook the sausage until browned, breaking apart any large pieces with a wooden spoon, about 5 minutes. Reduce the heat to medium. Add the onions; cook, stirring occasionally, until the onions are carmelized and the sausage is cooked through, 10 to 12 minutes. Add the broth; cook until heated through, 3 to 5 minutes.
  2. Meanwhile in large pot of boiling salted water, cook the pasta until al dente according to the package instructions. Drain; return to the pot.
  3. Add sausage mixture, parsley, and Parmesan to pasta; toss to combine. Season with salt and pepper.

The parsley from my CSA is just delicious! Try to find good-quality flat-leaf parsley for this recipe. Sometimes it's nice to have a pasta without a tomato or cream sauce. This fits the bill.

Liz's Rating: 9/10
Tim's Rating: 8.5/10


Joelen said...

This looks great (I love your pics!)

gaga said...

Mmm..that looks delicious!

Insomniac said...

Liz - can you write a post about your camera and food photography techniques? Your pictures always look perfect! thanks!

Liz said...

Thanks for the suggestion, insomniac! I just posted some tips!