8 inches oz.- Spicy Italian Salami- such as milano, sardo, or black forest- have it sliced by butcher into about
1 medium size Sweet Vidalia Onion- diced
2 Habanero Pepper (depending on the amount of heat you want)- finely diced and be sure to remove seeds pri
1 1/2 tablespoons Fresh Basil- chopped
1/2 - tsp Fresh Oregano- chopped
1 inch Celery Stalk- chopped into 1/8 peices
1 teaspoon sugar
3/4 cup Red Wine
1 tablespoon Olive Oil for saute
14 ounces Rigatoni- prepared per box instructions
Shaved Parmesan for garnish


In the sauce pot heat the olive oil and saute the onion, habanero pepper, and celery stirring often. When the first batch of vegetables has a nice soft texture, add the diced tomatoes, wine, basil, oregano, and sugar. Bring to boil and then reduce heat to low, cover and simmer. Stir the sauce occasionally while simmering. The sauce should simmer at least 20 minutes. It is fine to simmer the sauce longer but you may need to add a little water so it does not get too thick.
After 15 minutes or so of simmering, add the salami to the sauce.
Prepare the Rigatoni as directed on the package instruction. When the Rigatoni is done, drain all the water and place the pasta in a large serving bowl. Next, add the sauce to the pasta and gently stir.
To finish the presentation, sprinkle a tablespoon or so of parmesan cheese on the top of the pasta. Place remaining parmesan in a small serving bowl for use by guests at the table.
I hope you enjoy your Easy Recipe Rigatoni with salami and habanero sauce.


This week's Easy Recipe is a variation on a recipe I found in The Italian Cooking Encyclopedia (1997 ed). I have made a few ingredient revisions, and a couple other changes to make the recipe easier for the new cook. The basil and oregano used in my preparation were as fresh as possible, as it only had to travel from my herb garden to the sauce pot.

You can see more recipes and stuff at http://www.easyrecipesandstuff.com




Monday, June 20, 2011 - 12:56pm


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