Saturday, September 15, 2012

Rigatoni with Sausage Sauce

Tuesday 11 September
What with the tomato supply from the garden and the ones we still have from the market, we needed to make a tomato-based sauce pretty fast.  And since we had half a roll of Jungle Jim's sausage left from yesterday, we decided it would feature sausage.
Started the pan of sauce by frying up a chopped onion and a clove of minced garlic, crumbled in the sausage, and when it was browned, added peeled chopped yellow and red tomatoes, a squirt of tomato paste to help it thicken, and toward the end, fresh herbs: oregano, a little rosemary, and basil.
It went over rigatoni for a hearty pasta dinner, and didn't even need any grated cheese.

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