Philadelphia RowHome Magazine

Page 43

photo by Dave Lifson

Courtesy of the Mastroddi Family, Philadelphia Training Academy (formerly Philadelphia Archery & Gun Club

Rigatoni with Sausage & Broccoli Rabe in a Blush Sauce Ingredients: ➜ 1 pound box of rigatoni pasta ➜ 1 quart homemade marinara gravy or high quality commercial tomato sauce, warmed through ➜ 2 bunches of broccoli rabe, washed, trimmed of any tough stems and chopped ➜ 1 pound Italian sausage, hot or sweet, casings removed ➜ 1 pint heavy cream ½➜ cup Pecorino Romano cheese, grated ¼➜ cup of a yellow onion, chopped fine ➜ 2 cloves of garlic, minced ➜ 1 tablespoon olive oil

Directions: Cook pasta in boiling salted water, according to box directions for al dente. At the same time, boil a quart of water, add a tablespoon of salt and blanch broccoli rabe for 3 minutes. Drain and place on paper towel. In a large sauté pan, heat olive oil until hot, add chopped onions and garlic, cook until soft. Add sausage and break up meat with a fork. Cook until sausage is browned. Reduce heat to medium. Add the warm tomato sauce to the sausage mixture and heat through. Add the cream and Pecorino. Stir constantly until thickened. Add cooked, drained pasta to pan and stir together. Transfer to serving bowl. ✻

Serves 4-6

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