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Our Feature Recipe
Courtesy of David DiRenzo from Quakertown
Kicked up Rigs
Prep Time: 45 Minutes
INGREDIENTS
• 2 cans crushed tomatoes
• 3 cloves garlic ( peeled and minced )
• 2 tablespoons extra virgin olive oil
• 1/2 tablespoon salt
• 1/2 tablespoon coarse black pepper
• 1/2 tablespoon Oregano
• 1 half of white onion peeled and quartered
• 2 lbs of Boyer's sweet Italian Sausage
• 1 lb box of your favorite Rigatoni
• grated Parm or Romano cheese to finish the dish.
DIRECTIONS
On your grill ( I use charcoal ) place Boyer's mild Italian links away from
the heat -- then keep lid on grill for at least 35-40 minutes. you won't get
flare ups since links are away from direct heat and links will brown up
without bursting or burning.
In a medium saucepan or dutch oven over medium heat add olive oil to pan,
once hot add onion, minced garlic, salt/pepper and your two cans of crushed
tomatoes. Add Oregano and let simmer for at least 30 minutes ( 45 minutes
or longer is best ).
After a half hour start your boiling pot of water for the macaroni (
Rigatoni ). At the boiling point add salt and a few drops of olive oil (
keeps pasta from sticking. ) Add Rigatoni -- stir for a few minutes. Rigs
are a thicker pasta and will take longer then linguine or spaghetti to cook.
Once cooked, drain thoroughly.
At this point sausage should be plump, golden brown and glistening. I take
off the grill and set aside to let the natural juices settle. Use this time
to set table, prepare plates of pasta, salad of your choice and Boyer's
Italian loaf available each evening at 4pm is a nice touch.
set your sausage with your Rigatoni, sprinkle with parmesan and/or Romano
cheese and enjoy!
Boyer's Italian sausage grilled slowly makes the dish!
Thanks Boyer's!
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