28 oz canned tomatoes diced with basil, garlic, and oregano canned
2 medium carrots diced
1 cup cooking wine dry red
3 garlic cloves pressed
1 lb sausage meat with sage
1 medium onion diced
8 servings parmesan cheese freshly grated
0.3 teaspoon pepper dried red crushed
16 oz rigatoni pasta
6 oz tomato paste canned
1 medium zucchini diced
Equipment
frying pan
Directions
Cook pasta according to package directions; drain, reserving 1/2 cup hot pasta water.
Meanwhile, cook sausage in a large, 2-inch-deep skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink.
Add onion, zucchini, and carrots; cook, stirring often, 8 to 10 minutes or until tender.
Add garlic and red pepper, and cook, stirring often, 1 to 2 minutes or until garlic is tender.
Add tomato paste, and cook, stirring constantly, 1 to 2 minutes.
Add wine and reserved pasta water; cook 2 minutes, stirring to loosen bits from bottom of skillet.
Add tomatoes, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
Add salt and pepper to taste. Spoon sausage mixture over pasta; sprinkle with cheese.
