1 lb Italian Sausage * 1/4 c Pepperoncini Peppers ** Clove Garlic; minced 1/2 c Olives; quartered 2 c Spaghetti Sauce 1 c Grated Cheese (your choice) 1/4 c Dry Red Wine or Water 4 c Hot Cooked Rigatoni Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese.
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8 oz rigatoni 2 Tbsp olive oil 1/2 white onion 1/2 shallot 5 cloves garlic 2 Tsp chili flakes (or to taste) 1/4 cup veggie broth 1/4 cup tomato paste Salt to taste 1/2 cup-3/4 cup heavy cream 2 oz Parmesan cheese
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SAUSAGE RIGATONI | Easy Recipe | Jehan Can Cook
This video is sponsored by Mueller's Pasta. All opinions are my own. SAUSAGE RIGATONI RECIPE:
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Rigatoni with Sausage and Prosciutto in a Cream Sauce
Today I would like to share with you this creamy Rigatoni with Sausage and Prosciutto recipe.
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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY
Celebrity chef and author Anthony Bourdain returns to TODAY to talk about “Appetites,” his new, family-inspired cookbook, and to demonstrate his Sunday gravy recipe, a classic meat sauce with rigatoni. Bourdain tells Savannah Guthrie the recipe is simple enough for “a college stoner in a dorm” to throw together. » Click Here for Recipe: » Subscribe to TODAY: » Watch the latest from TODAY:
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Anthony Bourdain Cooks Sunday Gravy With Sausage And Rigatoni | TODAY