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Rigatoni With Fresh Sausage, Peas And Sage

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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)
----------------------------------------------
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


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