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Recipe from: sgre52160
20 ounces Italian sausage
½ cup olive oil
4 tablespoons chopped garlic
1 teaspoon red pepper flakes
12 ounces fresh tomatoes, diced
2 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
12 ounces garlic broth (see below)
tender baby greens
2 tablespoons butter
24 ounces rigatoni pasta
salt and pepper to taste
fresh basil for garnish
Cook pasta in salted water. While pasta cooks, about 8 minutes, sauté sausage with olive oil, red pepper flakes, garlic and chopped fresh herbs.
Add garlic broth and chopped tomatoes. Add a small handful of tender baby greens, a little more garlic broth and the butter. Cook until liquid in mixture reduces in volume by half. Season with salt, pepper if desired. Toss pasta in sausage mixture and serve garnished with basil.
Sauté 3 tablespoons fresh garlic in 5 ounces of olive oil for 2 minutes on low heat. Add 1 cup white wine. Let cook until mixture reduces in volume by half. Add 1 cup chicken stock. Let cook until mixture reduces in volume by half.