just me

Sausage and Rigatoni Toss

In Pasta, Pork on March 5, 2010 at 4:49 pm

Sausage and Peppers with a twist!

Mr. Gorilla LOVES the sausage. I however, have a difficult time biting into anything with a noticable skin, so I have to be very careful about how I cook it. Add to that the fact that his beloved Sausage and Peppers will completely screw up his digestive system for days, and you have quite a conundrum. I have long held the position that if you love a food, you should eat it. If it’s fattening, just eat a little. If your intestines hate it, find another way to cook it. All I’m saying is that you shouldn’t deprive yourself when a little creativity and self-restraint can fix the problem.

So what I did was make a dish that evokes the mooood of sausage and peppers, without all of that grease and bad stuff. Know what? We both loved it. Mr. Gorilla even went back for seconds (and his first helping wasn’t paltry, let me assure you). Know what else? I ate the leftovers for lunch today. That’s weird, because I generally don’t eat lunch. That means that this dish will not only soothe the Sausage and Peppers cravings of those who are slaves to their bowels, but it will also romance those who don’t generally like foods with skin. You have my word.

Sausage and Rigatoni Toss

Ingredients:

1 pound rigatoni, cooked

6 Italian sausage links

2 tablespoons olive oil

1/2 onion, chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

3 cloves garlic, chopped

handful grape tomatoes

2 cups tomato sauce

parsley, basil, oregano, salt, and pepper to taste

Directions:

Place sausage in a large skillet, and add about an inch of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Remove sausage from pan, and empty the pan – but do NOT wipe it out. We want to keep whatever sausagey flavor is in there, in there.

Using a sharp knife (a tomato knife works well for this), slice the sausages on the diagonal into 1/4 inch slices, set aside.

In this same pan, saute the onion, peppers, garlic, and tomatoes over medium-high heat for 2-3 minutes, just to get them started.

Now add the sausage slices and all of the seasonings, and saute until the sausage is no longer pink in the middle.

Remove from heat, add the tomato sauce, and stir to combine.

Toss with rigatoni and serve!

The mister kept hinting that this dish would have been even better with bread, which sadly, I did not have. So you might want to run to the store, because I suspect he was right.

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