Saturday, November 07, 2015

Rigatoni with Sausage Ragù

Thursday 5 November

We had some tomato sauce left over from the eggplant lasagna we made a couple of Fridays ago.  We browned a half pound of mild sausage, poured the tomato sauce over, simmered to meld the flavors, and served on top of rigatoni with plenty of grated pecorino romano.  
Easy, quick, satisfying.

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