Rigatoni is a form of tube-shaped pasta. It is larger than penne and ziti. Rigatoni is usually ridged and the tube's end does not terminate at an angle, like penne.
Burrina-style Rigatoni, with tomatoes, sausages and cream
Rigatoni are perfect with thick chunky sauces, which can work their way into the pieces of pasta and provide delightful flavor bursts as one chews on them. For example, Rigatoni alla Burrina, made with tomatoes, sausages, and cream. To serve 4 you'll need.
Prep Time: 25 minutes
Cook Time: 65 minutes
Ingredients:
* 14 ounces (350 g) rigatoni
* 6 2-inch links of fresh mild Italian sausage
* 12 ounces (300 g) plum tomatoes, blanched, peeled, seeded and chopped (canned will work fine)
* 2/3 cup cream
* A pinch of dried thyme
* Freshly grated cheese -- either Romano or Parmigiano as you prefer
Preparation:
Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour.
Time the lighting of the fame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce. Continue to simmer the sauce until the pasta's done. Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine. Yield: 4 servings Rigatoni alla Burrina.
These information come from Italianfood.com
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