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Luciano's Rigatoni Alla Zingara

1/2 lb. rigatoni
2 Italian sausages, baked in advance, cut into round slices
1/2 C. chopped fresh mushrooms
1/2 C. pitted and chopped black olives
2 C. fresh tomato sauce
1/4 C. light cream
Pinch black pepper
1/4 C. freshly grated parmesan cheese

Bring a large pot of water to a boil. Cook the pasta according to the package directions.

Meanwhile, in a large skillet, add the sausage, mushrooms and olives. Saute until the mushrooms begin to soften. Add the tomato sauce and bring to a simmer. Add the cream and black pepper. Heat through, but do not boil.

Drain the pasta and place in the bottom of a large bowl. Stir in the sauce. Garnish with cheese and serve.

Makes 1-2 servings.
 

    
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