Title: Rigatoni with Sausage and Fresh Marjoram
Categories: European Pasta Pork
Yield: 4 Servings
| 1 1/2 | tb | Butter |
| 2 | tb | Olive oil |
| 1 | | Onion; chopped |
| 1 | | Carrot; chopped |
| 1 | | Bay leaf |
| 1/3 | c | Bacon; chopped |
| 1/2 | lb | Spicy hard italian sausage, skinned -- sliced |
| 1 | | 14 oz can italian plum tomatoes |
| | | Salt and pepper; to taste |
| 1/2 | c | Beef or chicken stock |
| 1 | lb | Rigatoni |
| 1 | tb | Fresh marjoram; chopped |
| | | Or fresh oregano; chopped |
Recipe by: The New Pasta Cookbook Cook onion, carrot and bay leaf in butter
and oil until onion is transparent. Add bacon and sausage and cook,
stirring often, until brown. Squeeze dry half the tomatoes, chop, and add
them to the pan. Add the rest whole and break up loosely with the spoon
while stirring. Season well with salt and pepper and simmer for 30 minutes
over a low heat, gradually adding stock as sauce dries. Cook rigatoni in
boiling salted water until al dente. Drain and transfer to a warm serving
dish. Add marjoram and sauce, and toss together lightly before serving.
Typed by Diana Rattray