Sausage Pasta Pomodoro
Everyone needs a sauce, even if you’re not Italian, you need a sauce, but especially if you’re Italian, a sauce is a requirement. The most basic, meaning easy, and here we do easy, type of sauce is Pomodoro Sauce. Sounds fancy, it’s not, but you don’t have to tell your friends.
Servings: 6 Servings
- 8 ounces Rigatoni
- 6 links Mild Italian Sausage
- 1/4 cup Olive Oil
- 4 Garlic Cloves crushed
- 3 16 ounce cans Peeled, Whole Italian Plum Tomatoes
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
Heat the Olive Oil in a saucepan over medium heat. Add the crushed Garlic and saute until golden brown, about 3 minutes.
Pour the tomatoes into a bowl and squeeze with your hands to break them apart. Add tomatoes and their juice to the saucepan.
Add Oregano, Salt, and Pepper. Simmer on low for 45 minutes. The sauce should be a bright red color if it turns to dark add a little water).
Prepare the noodles according to package directions. Usually by bringing a large pot of salted water to boil and adding the pasta to the boiling water to cook for about 10 to 12 minutes, or until it becomes al dente. Drain.
With about 10 minutes left to go with the sauce, slice the Mild Italian Sausage into pieces and cook in a skillet over medium heat.
Add the cooked pasta and sausage to the sauce and toss to evenly coat.
Serving: 1Serving | Calories: 612kcal | Carbohydrates: 30g | Protein: 21g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1210mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg