Rigatoni With Sausage, Tomatoes & Cream Sauce

Next Video:
Cream Cheese, Green Chilies, & Black Olive Tortilla Recipes....5

Rigatoni with sausage, tomatoes and cream sauce will require a pound of dry rigatoni and a few other items. Make rigatoni with sausage, tomatoes and cream sauce with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Chef's Favorites
Promoted By Zergnet


Video Transcript

My name is Chef Egg with Cooking with Egg TV, out of Baltimore, Maryland. And we're here at the Fretz Showroom in Philadelphia. Today, I'm going to show you guys, how to make a rigatoni recipe with sausage, tomatoes and cream sauce. For this recipe, we're going to need a half a pound of dry rigatoni, a half a pound of spicy pork sausage. But you an use chicken or turkey sausage, if you want. We also have a half of an onion that's been diced, three tomatoes that have been diced. A tablespoon of minced garlic, a teaspoon of red chili flakes, a quarter cup of white wine, which is optional and a quarter cup of heavy cream. We're going to garnish that with a quarter cup of fresh basil. We are going to cook our pasta in a pot of boiling salted water. We want it to be boiling because we want it to cook properly. But we want it to be salted, so it seasons the pasta as we cook it. We're going to cook the pasta for about 10 minutes, so it'll be slightly under done. And we're going to finish the pasta in the pan with the sauce, so it'll cook perfectly al dente. Now, while our pasta cooks, we're going to start our sauce. So, we've got our pan on medium heat over here. We're going to add a little bit of olive oil to the pan. And once that starts to smoke, we're going to begin to brown our sausage. We're going to cook our sausage until it's golden-brown. Then, we're going to add our onions and garlic and saute that for three minutes, until they're soft. After the onions and garlic have softened a bit, and start to smell sweet, we can add our tomatoes, a little pinch of chili flake, a little salt, pepper. And then, de-glaze the pan with our white wine, which is totally optional. We're going to cook this down, until the tomatoes are soft. Alright, this is simmering, everything smells absolutely phenomenal. As you can see, the tomatoes have started to break down. Now, if they don't break down for you right away, just take your spoon and smash them up. But as you see, we've got a really beautiful sauce right here. And what we're going to do, is stir in our cream, this is heavy cream, and simmer this for two minutes. So, our pasta is cooked almost completely. What we're going to do is take it out and finish cooking it in our sauce. If you need to, season it with a little bit of salt and pepper. Now, the final touch to this dish, is to finish it off with some fresh chopped basil. We're going to mix this in and then, serve it up. You want to add your basil last, so it has a vibrant and fresh flavor. This looks absolutely phenomenal, we've got that pasta cooked perfectly, we've got that beautiful, rich sauce. It's got a little bit of cream in it, but isn't too heavy. Now, this an be served in individual bowls like this, or you can serve it family style. My name is Chef Egg with Cooking with Egg TV, out of Baltimore, Maryland. And that's how you make rigatoni with sausage, tomatoes and cream sauce.


Related Searches

Is DIY in your DNA? Become part of our maker community.
Submit Your Work!