Ingredients
-
1 lb Anna Mezzi Rigatoni
-
1/4 tsp Cento Crushed Red Pepper
-
2 tbsp Cento Imported Extra Virgin Olive Oil
-
1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
-
1/2 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
-
1 Shallot, diced
-
1 jar Cento Roasted Peppers (12 oz), roughly chopped
-
1 lb Italian Sausage Links, casings removed
-
4 cloves Garlic, minced
-
Fresh Basil Leaves, sliced
-
1 tsp Cento Oregano
-
Parmesan Cheese, grated
-
Cento Fine Sicilian Sea Salt, to taste
-
Cento Ground Black Pepper, to taste
Directions
Begin by cooking the mezzi rigatoni until it reaches an al dente texture. In a separate pan, cook Italian sausage in olive oil until nicely browned. Introduce shallots, garlic, and a pinch of red pepper flakes to the mix. Incorporate San Marzano tomatoes, sun-dried tomatoes, roasted peppers, and fresh basil, allowing the mixture to simmer for 10-15 minutes. After simmering, combine the pasta back in the sauce and mix. Sprinkle parmesan cheese before serving. Serves 4-6.
Tuscan Sun Dried Tomato and Sausage Pasta
Prep: 15 min Cook: 30 min Servings: 4-6
Experience Tuscan charm with our Tuscan Sun-Dried Tomato & Sausage Pasta. It blends pasta, sausage, and sun-dried tomatoes with herbs and spices. Enjoy robust flavors and textures, transporting you to Italy's hillsides.
Ingredients
- 1 lb Anna Mezzi Rigatoni
- 1/4 tsp Cento Crushed Red Pepper
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 can Cento Certified San Marzano Tomatoes (28 oz), hand crushed
- 1/2 cup Cento Chefs Cut Sun Dried Tomatoes, sliced
- 1 Shallot, diced
- 1 jar Cento Roasted Peppers (12 oz), roughly chopped
- 1 lb Italian Sausage Links, casings removed
- 4 cloves Garlic, minced
- Fresh Basil Leaves, sliced
- 1 tsp Cento Oregano
- Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- Begin by cooking the mezzi rigatoni until it reaches an al dente texture. In a separate pan, cook Italian sausage in olive oil until nicely browned. Introduce shallots, garlic, and a pinch of red pepper flakes to the mix. Incorporate San Marzano tomatoes, sun-dried tomatoes, roasted peppers, and fresh basil, allowing the mixture to simmer for 10-15 minutes. After simmering, combine the pasta back in the sauce and mix. Sprinkle parmesan cheese before serving. Serves 4-6.
