Rigatoni With Fresh Sausage, Peas And Sage

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh Homemade Sausage - (see recipe)
1 cup	237ml	Freshly-shelled peas, or frozen
8		Fresh sage leaves
6 oz	170g	White wine
4 tablespoons	60ml	Extra-virgin olive oil
1 lb	454g / 16oz	Rigatoni pasta
2 tablespoons	30ml	Salt
1/4 cup	10g / 0.4oz	Finely-chopped Italian flat-leaf parsley

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature.

Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink.

Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve.

This recipe yields 4 main course servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5648) - from the TV FOOD NETWORK

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