Rigatoni Milano
I don’t remember where I got this recipe from. I copied it down from somewhere, and it’s been in my 3-ring binder now for years, so it seemed like time to get it online. The original recipe called for Fettuccine, but I actually prefer making it with rigatoni or penne. It also called for twice as much oil and butter. That would make for a much richer dish – I find this amount of oil and butter to be fine.
- 1 lb hot italian sausage
- ¼ cup butter
- ¼ cup olive oil
- 2-3 cloves garlic, chopped
- 1 3oz can mushrooms
- 1 red pepper, chopped (green is fine too)
- 1 cup scallions, sliced
- 1 tsp dried basil
- 1 tsp oregano
- ½ tsp rosemary
- 1 cup parsley
- 1 lb rigatoni, or pasta of your choice
- parmesan to serve
- Put a large pot of water on to boil for the pasta. When it comes to a boil, cook the pasta according to the instructions on the box for "al dente".
- Remove the casings from the sausages and cook in a large skillet on medium heat until browned, breaking them up with the back of the spoon, about 10 minutes,
- Remove the cooked sausage to a plate, and pour out the fat, leave any browned bits.
- Melt the butter and oil in the same pan.
- Add the vegetables and dried herbs. Saute until the vegetables are almost tender, scraping up any browned bits on the pan.
- Add the parsley, and saute a couple more minutes.
- Meanwhile drain the pasta, reserving a little bit of the pasta water.
- Turn the heat off, stir in the sausage, and then toss with the pasta. Add a few tablespoons of the pasta water if it seems dry.
- Serve with freshly grated parmesan