Tuesday, September 13, 2011

Rigatoni Bolognese

Recipe Ingredients

  • 1 box (1 lb) rigatoni pasta
  • 2 medium carrots (4 oz), halved
  • 1 medium onion (6 oz), quartered
  • 1 pkg (8 or 10 oz) whole mushrooms
  • 2 cloves garlic, peeled
  • 2 tsp olive oil
  • 3 links Italian turkey sausage (about 10 oz), casings removed
  • 1⁄2 tsp crushed rosemary
  • 1⁄4 tsp each salt and pepper
  • 1⁄2 cup white wine (optional)
  • 1 can (28 oz) crushed tomatoes in thick purée

Recipe Preparation

  1. Cook pasta in large pot of salted boiling water as box directs. Meanwhile, put carrots, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
  2. Heat oil in large nonstick skillet over medium-high heat. Sauté chopped vegetables 6 minutes.
  3. Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink. Stir in rosemary, salt, pepper and wine, if using; boil 1 minute.
  4. Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
Recipe  from:  http://www.womansday.com/Recipes/Rigatoni-Bolognese.html

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