Friday, August 20, 2010

Rigatoni Bolognese

This is a new recipe I tried out on Monday and despite the fact that I had to substitute a few things it turned out well.  I did forget to take a picture at this point though!

Regatoni Bolognese
Serves 6

1 box (1 lb) rigatoni pasta
2 medium carrots, halved
1 medium onion, quartered
1 pkg (8 or 10 oz) whole mushrooms
2 cloves garlic, peeled
2 tsp olive oil
3 links Italian Turkey sausage, casing removed
1/2 teaspoon crushed rosemary
1/4 teaspoon each salt and pepper
1/2  chicken stock
1 can (28 oz) crushed tomatoes in thick puree

Cook pasta as box directs.  Meanwhile, put carrots, onion, mushrooms, and garlic in a food processor; pulse until finely chopped.  Heat oil in large nonstick skillet over medium-high heat.  Saute chopped vegetables 6 minutes.  Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink.  Stir in rosemary, salt, pepper and stock; boil 1 minute.  Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes.  Spoon over drained pasta

My substitutions (sounds better than errors!):  I often read a recipe and don't comprehend it LOL  When I read "links Italian turkey sausage" I thought it meant breakfast sausage??  But realized as I was cooking up my maple flavored sausage links that they are not the same.  Oops!!  I don't care for mushrooms so planned to substitute yellow squash to use up some my Mother-in-law gave me but they were both bad . . .so my sauce had a little less veggies.  Finally, again, not comprehending, I bought pureed tomatoes not crushed tomatoes so I was missing the chunky tomatoes in mine.  Despite ALL of that - my husband and I both loved the recipe.  It's easy and pretty inexpensive as well!

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