Easy, Hearty Rigatoni with Italian Sausage

• Meat

  • 1/4 lb Italian sausage with

• Produce

  • 1 tsp Basil
  • 2 Garlic cloves
  • 1 tbsp Parsley
  • 1 can Tomatoes, petite
  • 1/4 cup Yellow onion

• Refrigerated

  • 1 Parmesan cheese or grated non-dairy cheese

• Canned Goods

  • 1 8-ounce can Tomato paste

• Pasta & Grains

  • 1/2 lb Rigatoni

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup Beef broth or red wine

Found on urbanblisslife.com

Ingredients

• 1/2 pound uncooked rigatoni
• 2 tablespoons olive oil
• 1/4 pound Italian sausage with casing removed
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/4 cup beef broth or red wine
• 1 can petite diced tomatoes
• 1 8-ounce can tomato paste
• 1 tablespoon finely chopped parsley
• 1 teaspoon finely chopped basil
• parmesan cheese or grated non-dairy cheese (optional)

Directions

• Cook pasta according to package directions.
• Heat olive oil in a large skillet over medium-high heat.
• Add garlic and onions, and sauté for about 2 minutes, just until the onions are translucent.
• Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
• Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.
• Add tomatoes and tomato paste, stir all ingredients well, turn heat down to low-medium and simmer for at least 10 minutes.
• Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
• Remove from heat. Sprinkle parsley and/or cheese just before serving.