Rigatoni Milano
Quick easy weeknight pasta dish, serve with a green salad and a loaf of crusty bread
Recipe type: Pasta
Cuisine: Italian
Serves: 4-6
  • 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
  1. 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".
  2. 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,
  3. Remove the cooked sausage to a plate, and pour out the fat, leave any browned bits.
  4. Melt the butter and oil in the same pan.
  5. Add the vegetables and dried herbs. Saute until the vegetables are almost tender, scraping up any browned bits on the pan.
  6. Add the parsley, and saute a couple more minutes.
  7. Meanwhile drain the pasta, reserving a little bit of the pasta water.
  8. 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.
  9. Serve with freshly grated parmesan
Recipe by From Here to There at https://blog.garritys.org/2014/03/rigatoni-milano.html