Italian Sausage Rigatoni with Roasted Garlic Baguettes

Today, just because you are special, dear readers, you get two recipes for the price of one…

Actually, it’s cuz I feel guilty for not posting anything for a little while, but that’s a personal issue and I will get over it…

Now, we are not trying to get hoity-toity here- all my recipes are geared to be simple and made easily with ingredients that you would have on hand-

 

Flexibility and substitutions are the name of the game, as far as I’m concerned- if you don’t like something, leave it out;  if you have something in your fridge that you need to use up, throw it in if the mood so strikes you…

 

I happened to have all this stuff on hand and after a long day of building corral fence and diggin’ post holes, this was a good meal to top it off…

 

T0162he Cast of Characters

 

 

 

 

 

Place a pot of water on the stove on high heat to boil for the noodles…

0252

 

 

 

 

 

 

 

While this is heating, slit the casing on the Italian sausage…(or use regular ground Italian, it’s up to you)

031

 

 

 

 

Use your 7 yr old to remove sausage from casing, tear into small pieces, and place in skillet…all the while, listening to her discourse on how gross and cool it is…

034

 

 

 

 

 

 

 

 

My cast iron skillets are my cooking pans of choice, but their handles do get hot…hence the enormous mitt my 7 yr old is wearing as she browns and stirs the sausage…my 10 yr old would be clamoring to do this, but she was building a rabbit hutch  (soon to be the topic of a future post) in the shop with her dad…my 12 yr old was getting ready for the dance at school… he nervously popped his head in every five minutes to see if I could help him with his hair, or if he had on too much cologne, or if his shirt was ok, or if I could help him remember the two-step…hence, the pictures might be a little discombobulated

(That’s your $.25 word for the day- see if you can use it in a sentence too!)

045

 

 

 

 

 

 

While said 7 yr old, or child of your choice, or your husband, or the dog, or whoever happens to be stirring your meat, stirs, mince several cloves of garlic and chop one onion… I am not specific on the number of cloves because we tend to try to ward off vampires with the amount of garlic that we use (we just luves our garlic ’round here!)…you might want to use a little less …

(I realized… as my son was eating dinner… before the dance…that this might not have been the best choice of predance meals…)

046    

 

 

 

 

Here is my son, as he popped in the kitchen for the 25, 000th time…

“Mom, stop trying to take my picture!”

    039                                                             

 

 

 

 

 

 

 

 

Remove sausage from skillet and place in bowl… I know, I know, I need a new camera that actually focuses on things…It drives me nuts too, but it’s just not in the budget, ok?…Unless, I become rich and famous like Pioneer Woman, and then I will take fantastically in focus pictures, I promise…

And ignore my poor pasta spoon….it had an unfortunate run-in with the dish disposal and I keep forgetting to get a new one…actually, this one works just fine…I’m really just too cheap to get a new one…

048

 

 

 

 

 

 

 

See all these yummy little bits left in the skillet?  That’s called flavor, baby, and don’t you even think of scraping it out!

050

 

 

 

 

 

 

Just throw your garlic right in there on top of it and give it a good stirring ’round…

052

 

 

 

 

 

 

Throw your onions right in on top as well, lower the heat to medium low and let ’em get all soft, and sweet, and sqooshy…see, this is where the discombobulated comes in…I forgot to get a picture of that part…but I trust that you all have excellent imaginations…

After they have cooked for about 5-8 minutes, add in one can of diced tomatoes, a can or jar of your choice of spaghetti sauce andstir…  and stir…

054

 

 

 

 

 

 

Throw in your previously set aside Italian sausage…turn heat down to low and simmer away…

060

 

 

 

 

 

 

At this point, you can throw your noodles into your already boiling pot of water… the noodles and the simmering sauce should then be done about the same time…making sure your dinner is nice and hot when you put it on the table…

Mine wasn’t…reference above 12 yr old son…put the noodles in before I started my sauce, resulting in very done noodles and not so done sauce, making the noodles sit and get cold, which made the sauce cold…don’t follow in my footsteps! 

It will only lead to death, destruction and cold noodles and sauce…

While you are avoiding death and destruction, you can turn your oven to 425 degrees and cut your mini baguettes, or long baguettes, or sourdough loaf, or whatever kind of nice bread you happen to have on hand…I had mini baguettes, which is somewhat uppity for us…(hey, they were on the day old rack at Wally World, cut me a little slack here…)

I would not recommend using plain old sliced bread… not that there is anything wrong with it, or that I have tried it…just don’t think it would turn out very well…

055

 

 

 

 

 

 

I also happened to have some roasted garlic that I made about a week ago, that we have been throwing in dishes here and there…I went a little overboard and made alot of roasted garlic…like 6 heads worth…ok, ok, I’m addicted to garlic! 

No need for an intervention or mass amounts of gum or anything…

058

 

 

 

 

 

 

Slice up a couple of cloves, however many make your heart skip a beat ( I used 4), soften your butter (about 3/4 of a stick depending on the amount of bread you are using- you can always mix up more butter later if needed)  and mix it all in ’til it’s nice and happy…

062

 

 

 

 

 

 

I gave mine a good stir and then figured it needed a little extra kick, so I threw in some basil and rosemary…yummy!

064

 

 

 

 

 

 

Gave it another good stir, and just because my 7 yr old was jumping up and down and beggin’ me to let her use the basting brush, I caved…

(shhh, don’t tell her but it was actually easier just to spread it on with a butter knife…)

066

 

 

 

 

 

 

 

 

Place baking sheet in the 425 degree oven and let the butter melt into all the little crevices and the garlic get all brown and toasty and the herbs…ok,ok, I’m drooling now…this bread was THAT good!

While it’s doing the above, go ahead and set your table, drain your noodles…

044

 

 

 

 

 

 

Call the kids to wash their hands, stir your sauce, put your noodles in a bowl, put ice in the glasses, and remove your bread from the oven…

It should look like this…

0181

 

 

 

 

 

 

If it doesn’t quite look like this, don’t fret, simply place back in the oven until all your brood is seated at the table…in my house, that takes a good solid 10  minutes…it should be more than done by then…if not, you may have bigger issues than I can handle here and I will pray for you…

And plate your dish!

(I love that phrase…It sounds all Food Networky…)

0221

Advertisements
Published on January 20, 2009 at 3:01 pm  Leave a Comment  

The URI to TrackBack this entry is: https://prairieperspective.wordpress.com/cooking-with-loving-hands/italian-sausage-rigatoni-with-roasted-garlic-baguettes/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: