| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Molto04 | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Fresh Homemade Sausage, see |
| * Note | ||
| 1 | c | Freshly-shelled peas, or |
| frozen | ||
| 8 | Fresh sage leaves | |
| 6 | oz | White wine |
| 4 | T | Extra-virgin olive oil |
| 1 | lb | Rigatoni pasta |
| 2 | T | Salt |
| 1/4 | c | Finely-chopped Italian |
| flat-leaf parsley |
INSTRUCTIONS
Note: See the "Fresh Homemade Sausage" recipe which is included in this collection. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a large 12- to 14-inch saute pan heat the crumbled Fresh Homemade Sausage over medium heat until lightly brown, about 10 minutes. Pour off the fat and grease, add the peas, sage and white wine. Bring all the ingredients to a boil and cook for 1 minute. Remove from heat. Add the olive oil and let stand at room temperature. Boil the pasta using the directions on the rigatoni package. Cook until al dente. Drain the pasta over a colander over the sink. Toss the hot pasta into the pan with the sausage mixture. Over medium heat cook the mixture for about 1 minute, just until it is thoroughly combined. Stir in the parsley and pour into a heated serving bowl. Serve. This recipe yields 4 main course servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK ~ (Show # MB-5648 broadcast 02-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1338
Calories From Fat: 887
Total Fat: 100.1g
Cholesterol: 407.7mg
Sodium: 7045.9mg
Potassium: 190.8mg
Carbohydrates: 24.4g
Fiber: 4.7g
Sugar: 5.6g
Protein: 82.4g