Ruby Rigatoni with Italian Sausage.
This is my rendition of a classic Italian dish called Spaghetti with Rubies. My version, Ruby Rigatoni with Italian Sausage keeps the integrity of this beet forward pasta dish but adds protein and greens and changes the shape of the pasta! We are using 6 very simple ingredients in a dish that will become one of your favorite comfort dishes! I guarantee it! Enjoy my Ruby Rigatoni with Italian Sausage with a fresh green salad and a dry wine of choice!
1 lb organic baby beets, trimmed, scrubbed and steamed in a double boiler. Set aside and reserve the beet water
1/4 cup extra virgin olive oil
1+ teaspoon chopped Calabrian red pepper or use dried red pepper flakes
2+ teaspoons chopped garlic
1 bunch organic flat leaf parsley, roughly chopped
1 lb organic Italian sausage, formed into balls or small medallions and baked at 375-400 degrees for 25 minutes
1/2 lb organic rigatoni pasta, cooked just under al dente, reserve 1 cup pasta water
Salt and pepper to taste
Chop the steamed beets
In a large chef’s pan, heat the olive oil
Add the garlic, peppers and chopped beets
Salt and pepper to taste
sauté for a few minutes
Add the reserved beet water, lower to simmer
Add the sausage medallions and parsley
Simmer for a few minutes
Gently stir in the cooked pasta, cover and remove from heat
add reserved pasta water if needed
Let rest for 10 minutes or so
Serve in deep pasta bowls with a sprinkling of parmesan cheese if desired
Enjoy!!
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