Cubby’s Rigatoni Pasta




-      Heat olive oil in cast iron skillet

-      Add onion to skillet, and sauté

-      Add bell peppers and garlic, and stir

-      Roughly chop sausage, and crumble into skillet

-      Sprinkle in Cubby’s seasoning mix and a dash of Crystal Hot Sauce, and stir

-      Stir in 2 tablespoons of water to help steam sausage

-      In a separate pot, boil water and add rigatoni pasta; let cook

-      In the skillet, add in chopped tomatoes

-      Stir in 2 cups of tomato puree, and bring to a simmer

-      Toss sauce in cooked rigatoni

-      Top with Parmesan cheese and serve

  • 1 pound lean Italian sausage, without casing
  • 1 pound rigatoni pasta
  • 1 28-ounce can of crushed tomatoes
  • 1 sliced white onion
  • ½ sliced red bell pepper
  • 1 cup chopped small heirloom tomatoes
  • ½ cup water
  • 3 diced garlic cloves
  • 3 tablespoons of Cubby’s seasoning mix (a blend of oregano, sweet basil, thyme, crushed red pepper)
  • 2 tablespoons extra virgin olive oil
  • Crystal Hot Sauce to taste

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