This recipe from Chef Bertolli is a great use of his Fra Mani Italian Sausage. These fully cooked Italian sausages are easy to use and are made from all natural pork raised with no antibiotics, no added hormones, and 100% vegetarian feed. Check out their products here.
Give them a try!
1/4 c good EVOO*
1 red bell pepper, seeded and sliced thin
1/2 yellow onion, diced fine
1 T sea salt*
3 garlic cloves, minced
3 oz tomato paste*
1/2 c dry white wine*
1 box Pomi chopped tomatoes*
1 T sugar
1/2 tsp fresh ground pepper*
1 c water
1 pkg Fra Mani Spicy Italian Sausage, cut into 1/4 chunks*
1 lb De Cecco rigatoni pasta*
1.5 c Pecorino Romano cheese*
* Available at ATI
Heat the olive oil in a heavy sauce pan. Add the bell pepper, onion, and sea salt. Cook until soft over medium heat, about 5 minutes. Raise the heat and lightly brown the onions and peppers. Lower the heat, stir in the garlic and tomato paste and cook for another 2 minutes.
Add the wine, stir, and reduce until thickened. Add the Pomi tomatoes, sugar, pepper, sausage and water. Simmer for 20 minutes or until the sauce clings to the back of a spoon.
Boil the pasta in a large pot of salted water until al dente. Add the pasta to the sauce along with the cheese and stir until evenly coated. Add a little pasta water if the sauce is too thick.
Serve at once in hot bowls with a little more cheese if desired.