How to make Mimi's Premio Italian Salsiccia e Rigatoni
In a large frying pan add olive oil to lightly coat the pan, warm over medium low heat. Remove sausages from casings and break apart with fingers and add to warm pan. Raise flame closer to medium. Sausage meat should be in bite size chunks, both medium and small, break with spoon. Cook sausage for about 5 minutes, tossing occasionally for even cooking. Add chopped garlic, 1 tbsp. fresh chopped rosemary and cook with sausage. Once sausage is browning check fat content in pan. (Premio sausages produce little to no fat.) Remove sausage mixture to a bowl. If fat in pan, discard. Do not wash instead wipe pan lightly with a paper towel. Add olive oil to coat pan and add finely chopped onion. Cook until translucent in color, add 1 tbsp. fresh oregano leaves. Cook 2 minutes and add sausage mixture. Cook for another 2 minutes and add sundried tomato portions, hot pepper, 1 tbsp. olive oil, mix. Add remaining rosemary and toss, cook another 2 minutes. Place plum tomatoes without juice to pan. I prefer to add them one at a time, slightly crushing in hand for easier cooking. Once all are added and have cooked for 5 minutes break with wooden spoon into bite size pieces. Add 1 tbsp. capers. Mix ingredients in pan. Add remaining oregano, cook another 2 minutes. Add half of basil leaves, torn into smaller pieces. Add 1 cup of reserved tomato juice from can (can of plum tomatoes) reduce heat to medium low and mix. Cook sauce another 5 - 10 minutes until sauce reduces a bit. Add remaining basil, prepared in same manner and toss.
In a pasta pot, bring water to boil, add a handful of sea salt to water, stir, add Rigatoni, stir and cook as instructed. When complete, Al dente, drain well and add pasta to sauce frying pan and toss so that sauce mixture enters inside rigatoni. Serve. Buon Appetito!
Recipe submitted by Naomi O.