This comes from a recipe that my mom used to make for us when I was younger. I had forgotten about it until just recently. It really enhanced the flavor of the pasta, just like when you toast rice for a pilaf.
This has a light, slightly creamy sauce from the broth and touch of cream, top it with fresh shaved Parmesan.
1 Tbsn Olive Oil
16 oz. of Rigatoni or other large tubular pasta
12-16 oz of your favorite brand of sausage (I used Johnsonville Three Cheese Chicken)-sliced
1 large clove of garlic, minced
8 oz. of mushrooms-halved or quartered
1 tsp each dried basil and oregano
1/4 cup Marsala or Red wine
1 32oz. container of beef broth
1/3 cup heavy cream ( I used half and half)
1 Tbsn flour
Salt & pepper to taste
- Heat the oil in a large, deep skillet on med. high. Pour in pasta and saute, stirring often until lightly toasted and browned.
- Add in onions, garlic, mushrooms and sausage and saute until vegetables are slightly softened.Add in dried herbs.
- Add in Marsala or Red wine to deglaze and then add in broth. Stirring to combine.
- Cover with a lid and cook, stirring occasionally, for another 20-25 minutes. Until pasta is al dente and most of the liquid is absorbed (you want some left to make the sauce).
- Wisk the flour into the cream or milk and pour over the pasta mixture, stirring to coat evenly, and cook for another 3-5 minutes. Taste and season with kosher salt (if needed) and lots of fresh black pepper.
- Serve in pasta bowls and grate fresh parmesan over the top to melt.