Recipes and Links

Rigatoni with Sausage and Tomato Sauce


Yield: 4 servings


1/2 box of rigatoni or medium-sized pasta of choice
1-2 Tbsp Flying Olive Exra Virgin Olive Oil of Choice. Suggestions: Tuscan Herb, Garlic, Basil, a Single Varietal of Choice, or a Flying Olive Spicy EVOO such as Chipotle, Harissa, or Cayenne Red Chili
1/3-1/2 pound fresh chicken or pork sausage, casings removed
1/4 cup white wine or chicken broth
1 ½ cups of your world famous spaghetti sauce (1/2 jar)
¼ tsp Salts-of- the-Earth Sea Salt*, or to taste. Salt Suggestions: Arrabiatta di Roma (for a little kick), Mediterranean Memories, or Little Italy*
Freshly ground black pepper
¼ cup Parmesan Reggiano or Romano cheese, grated
4 fresh leaves basil julienned


Start the water boiling for the rigatoni. Salt well.

Add the Flying Olive EVOO of Choice in a skillet and heat . Add the crumbled sausage and brown well. When the meat is cooked, deglaze (scrape the little stuck on pieces in the bottom of the pan) with white wine and reduce well.Add the sauce and 1 cup of water, adjust with salt and pepper and simmer for five minutes.Meanwhile, cook the pasta according to the package directions. Drain the pasta . Return the pasta to the pot. Add the sauce and toss the pasta with the sauce.Serve with your choice of cheese and the freshly julienned basil. If desired, add more Flying Olive EVOO and salt and pepper.

Submitted by Barb L.

*Available in the Eastgate Store