recipe

Fire-Roasted Tomato and Hot Sausage 'n' Beef Rigatoni

Aired October 4, 2011

Ingredients
2 large red bell peppers
2 tablespoons EVOO Extra Virgin Olive Oil, plus more for drizzling
3/4 pound bulk hot Italian sausage
1/2 pound ground beef sirloin
1 small red onion, chopped
3 to 4 cloves garlic, thinly sliced
1 hot cherry pepper, seeded and chopped or 1 Fresno chili pepper, thinly sliced
Salt and black pepper
2 tablespoons tomato paste
1/2 cup spicy red wine
1 28-ounce can or 2 15-ounce cans diced fire-roasted tomatoes
1/2 cup beef stock
1 pound rigatoni pasta
Pecorino-Romano cheese, for serving
A generous handful flat-leaf parsley, chopped
Preparation

Char the bell peppers under a broiler or directly over a high stove top flame to blacken all over, turning occasionally. Place the charred peppers in a bowl, cover with plastic wrap and let cool. Peel and discard skins and seeds. Quarter the peppers lengthwise, then slice crosswise into strips.

In a Dutch oven, heat EVOO over medium-high heat. Add the sausage and beef, and brown, crumbling the meat as it cooks, 7-8 minutes. Stir in the onion, garlic and hot pepper until softened; season with salt and pepper. Stir in the tomato paste for 1 minute, then add the wine and reduce for 1 minute. Add the tomatoes, stock and bell peppers; simmer to thicken.

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water. Add pasta and reserved cooking water to the sauce, and toss for 1-2 minutes.

Serve in shallow bowls with lots of cheese and the parsley. Gild the lily with an extra drizzle of EVOO.

Serve with New Belgium Fat Tire beer

Comments
Around the Web