Food & Recipes

Spicy Ziti with Sausage

by Rachael Ray Show Staff 7:00 AM, December 12, 2013

Aired December 12, 2013

Serves Serves 4
2 tablespoons EVOO – Extra Virgin Olive Oil
1/2 pound ground beef sirloin or chuck
Salt and pepper
1/2 pound hot Italian sausage or fresh Mexican chorizo, casings removed
3 tablespoons fresh rosemary leaves, chopped
4 cloves garlic, chopped
1/2 cup dry red or white wine
2 28- or 32-ounce cans San Marzano tomatoes (look for DOP on the label)
1 cup beef or veal stock
1 pound ziti rigate
1 cup grated Pecorino or Parmagiano-Reggiano cheese
In a large Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the beef and season with salt and pepper. Add the sausage and cook, breaking it into crumbles as it browns. Add the rosemary and garlic, and stir a couple of minutes. Deglaze the pan with the wine. Add the tomatoes and stock, and simmer for 30 minutes.

Bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Ladle out about a cup of the starchy cooking water and add to the sauce. Drain the pasta and return it to the pot. Add the sauce, tossing with tongs for 1 or 2 minutes for the flavors to absorb.

Serve with cheese.

This is one of three recipes you can make from a single grocery bag! Get the grocery list and the recipes for the other two dishes: Skillet Chicken with Hot & Sweet Peppers and Bacon Burgers with Carmelized Onions & Gorgonzola. So easy!

Around the Web