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Rigatoni Berese

Posted Monday, April 21, 2008

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Submitted by

Sid Shannon

Elyria Firehouse

Ingredients & Directions

2 tablespoons olive oil
1 pound mild or hot Italian sausage
1 tablespoon fresh garlic, minced
6 cups fresh spinach, chopped or torn
1 tablespoons fresh basil, chopped
1 14 ½ ounce can stewed tomatoes, coarsely chopped
16 ounces rigatoni pasta
Fresh parmesan cheese, shaved

Heat one tablespoon olive oil in a large sauté pan over medium heat.  Removing casing from the sausage and cook, stirring until crumbled and lightly browned.  Drain and set aside in a bowl.

Add remaining one tablespoon olive oil to the pan.  Add garlic, salt and pepper to taste and cook until garlic starts to brown.  Stir in the spinach and basil and cook until the spinach wilts slightly.  Add tomatoes and continue cooking until the spinach is cooked.  Stir in the browned sausage.

Cook rigatoni according to package directions.  Drain the pasta well and add to the sauce, mixing well.  Garnish with shaved parmesan cheese.  Makes 4 servings.


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