Shelly's Recipe

RIGATONI CON SALCIACCIA

Category: Pasta - Meat

20 oz Italian sausage
1/2 cup olive oil
4 tbsp chopped garlic
1 tsp red pepper flakes
12 oz fresh tomatoes, diced
2 tbsp chopped fresh herbs (parsley, basil, marjoram, thyme)
12 oz garlic broth (see note)
A few tender baby greens
2 tbsp butter
24 oz rigatoni pasta
Salt and pepper to taste
Fresh basil for garnish

Cook pasta in salted water. While pasta cooks, about 8 minutes, saute 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.

How to make garlic broth: Saute 3 tbsp fresh garlic in 5 oz 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.