Rigatoni with fresh sausage, peas and sage

Yield: 4 servings

Measure Ingredient
½ pounds Fresh Homemade Sausage; see * Note
1 cup Freshly-shelled peas; or frozen
8 Fresh sage leaves
6 ounces White wine
4 tablespoons Extra-virgin olive oil
1 pounds Rigatoni pasta
2 tablespoons Salt
¼ cup Finely-chopped Italian flat-leaf parsley

* Note: See the "Fresh Homemade Sausage" recipe which is included in this collection.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature. Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink. Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve. This recipe yields 4 main course servings.

Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5648 broadcast 02-21-1996) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

07-10-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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