Rigatoni in Roasted Tomato sauce with Parmesan Cheese and goat cheese.

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Name: Piatti San Antonio's Rigatoni
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 4 teaspoons Extra virgin olive oil; 2 teaspoons garlic thinly shaved; 1/2 pound Italian Sausage(hot or mild) crumbled.; 20 ounces (1 1/2pounds) fresh roasted in a hot oven; tomatoes. till soft, 25 min,coarsly; 2 cups Chicken brothor stock.; Salt & freshly Freshly ground pepper to taste.; 1 box ( 16 ounces) Rigatoni or any tubular,ridged; 3 tablespoons Parmigano-Reggiamo or Parmeson Cheese; freshly grated.; 4 teaspoons Goat Cheese or to taste.; Fresh basil leaves chopped.

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INGREDIENTS

4 teaspoons Extra virgin olive oil
2 teaspoons garlic ; thinly shaved
1/2 pound Italian Sausage(hot or ; mild) crumbled.
20 ounces (1 1/2pounds) fresh ; roasted in a hot oven
tomatoes. ; till soft, 25 min,coarsly
2 cups Chicken brothor stock.
Salt & freshly Freshly ground pepper ; to taste.
1 box ( 16 ounces) Rigatoni or ; any tubular,ridged
3 tablespoons Parmigano-Reggiamo ; or Parmeson Cheese
freshly grated.
4 teaspoons Goat Cheese or to taste.
Fresh basil leaves ; chopped.

Servings

INSTRUCTIONS

Preheat oven to 350 degrees; roast tomatoes until soft or about 25 minuets. Chop coarsely and set aside.

Set a large sauté pan over medium heat. Add oil garlic and sausage. Cook, stirring, until sausage is golden brown.

Add toasted tomatoes, chicken stock, salt and peppers. Cook, stirring to incorporate all of the ingredients, until most, but not all of the liquid has evaporated. Leave the mixture a bit soupy.

Set aside.

Bring a large pot of salted water to a full boil. Add pasta and stir occasionally until pasta is slightly underdone. Meanwhile, reheat sauce.

Drain the pasta and add to the sauce pan. Toss the pasta in the sauce until it has absorbed the excess liquid and the pasta is cooked to desired consistency( add a bit more broth if the pasta is not quite done).

Divide the pasta among 4 warm bowls; garnish with Parmesan Cheese, a dollop of goat cheese and chopped basil.

NOTES

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Piatti San Antonio's Rigatoni

4 teaspoons Extra virgin olive oil
2 teaspoons garlic thinly shaved
1/2 pound Italian Sausage(hot or mild) crumbled.
20 ounces (1 1/2pounds) fresh roasted in a hot oven
 tomatoes. till soft, 25 min,coarsly
2 cups Chicken brothor stock.
 Salt & freshly Freshly ground pepper to taste.
1 box ( 16 ounces) Rigatoni or any tubular,ridged
3 tablespoons Parmigano-Reggiamo or Parmeson Cheese
 freshly grated.
4 teaspoons Goat Cheese or to taste.
 Fresh basil leaves chopped.

Preheat oven to 350 degrees; roast tomatoes until soft or about 25 minuets. Chop coarsely and set aside.
Set a large sauté pan over medium heat.  Add oil garlic and sausage. Cook, stirring, until sausage is golden brown.
  Add toasted tomatoes, chicken stock, salt and peppers.  Cook, stirring to incorporate all of the ingredients, until most, but not all of the liquid has evaporated.  Leave the mixture a bit soupy.
Set aside.
Bring a large pot of salted water to a full boil. Add pasta and stir occasionally until pasta is slightly underdone.  Meanwhile, reheat sauce.
  Drain the pasta and add to the sauce pan.  Toss the pasta in the sauce until it has absorbed the excess liquid and the pasta is cooked to desired consistency( add a bit more broth if the pasta is not quite done).  
Divide the pasta among 4 warm bowls; garnish with Parmesan Cheese, a dollop of goat cheese and chopped basil.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 41
Calories from Fat: 41 (100%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 4.3mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 41

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