Bertucci Sausage Abruzzi Recipes

SPICY SAUSAGE RIGATONI

Steps:

• Heat oil in large skillet, Cook garlic, red pepper flakes and cayenne over medium high heat quickly. Add in crumbled sausage meat and cook until completely browned. Add in tomatoes and bring to a simmer. Cook about 5 minutes until sauce begins to thicken and add cream. Return to a rapid simmer. Season to taste with salt and pepper. Add cooked Rigatoni and reserved liquid. Return to simmer and sprinkle with parsley and Parmesan. Serve with extra Parmesan cheese and black pepper.

RIGATONI WITH CHEESE AND ITALIAN SAUSAGE

Steps:

• Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
• Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper. Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.

PASTA ABRUZZESE

Steps:

• Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles.
• Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat.
• To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then.
• Add in broth and tomatoes; heat through.
• Dump sausage back into pan and add parsley; stir while bringing to a boil.
• When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.