 |
| Ingredients 1 1/2 tbsp (20mL) butter
1 tbsp (15mL)
olive oil
1 onion, chopped
1 carrot,
julienned
1 bay leaf
2 1/2 oz (70g)
bacon, chopped
1/2 lb (225g)
spicy Italian sausage, skinned and sliced
1 1/2 cups
(415mL)canned Italian peeled tomatoes
salt and feshly
ground black pepper
1/2 cup (125mL)
beef or chicken stock
1 lb (450g)
rigatoni
1 1/2 heaped tbsp
(25mL) chopped fresh marjoram or oregano
|
 |
|
 |
Rigatoni
With
Fresh
Marjoram
(Serves 6)
|
 |
method |
 |
1. Heat butter and
oil frying pan and cook onion and corrot with bay leaf
until onion is transparent.
2. Add bacon and sausage and cook, stirring often, until
brown.
3. Squeeze half the tomatoes dry over the sink, pulp the
flesh with your hand and add to the pan. Add the rest
whole and break up loosely with spoon while stirring.
Season well with salt and pepper and simmer for 30
minutes over low heat, gradully adding stock as sauce
reduces.
4. Cook rigatoni in boiling salted water until al dente.
Drain and transfer to a warm serving dish. Add marjoram
and sauce, and toss together lightly before serving.
|
