Friday, June 29, 2012

rigatoni with sausage and parsley

This is last night's dinner of Rigatoni with Sausage and Parsley from Great Food Fast.
We used an Italian spiced chicken sausage for this dinner to keep it a little lighter. Using sausage instead of ground meat really is a great way of having built-in flavour without much effort in blending your own spices. So if you like the taste of a particular sausage on it's own, chances are it will make a great pasta sauce once removed from the casing and cooked in place of ground meat.
One major flaw in our technique was to not caramelize the red onions. The recipe isn't written to do this, and unknowingly, we followed it as instructed. But it would have been so much better if we'd only had the foresight to take that little extra time to get that caramelized onion flavour going on. But all in all this was a really nice pasta that I really think we'll make again come fall.

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