O Rigaromeo, Rigaromeo, wherefore art thou Rigaromeo?
Deny thy flavor and refuse thy taste?
Or if thou wilt not, but be sworn my appetite.
And I’ll no longer be starving.
(Rigaromeo, aside:) Shall I cook more, or shall I tempt at this?
‘Tis but thy make that is my enemy.
Thou art thyself, though not a carbohydrate.
What’s carbohydrate? It is nor grain nor fruit.
Nor earlobe nor fingernail, nor any other part
Belonging to a plant. O be some other make!
What’s in a make? That which we eat a chocolate
By any other make would taste as sweet;
So Rigaromeo would, were he not Rigaromeo call’d,
Retain that dear texture which he owes
Without that title. Rigaromeo, doff thy make,
and for thy make, which is no part of thee . . .
Take all my mouth, because I’m pretty dang hungry.
Creamy Rigatoni with Tomatoes and Sausage:
What it took for 3 or 4:
* 2 Tbs. extra-virgin olive oil
* 4 sun-dried tomato chicken sausages (casings removed and torn into chunks)
* 1 small red onion, diced
* 3 cloves garlic, minced
* 1 Tbs. fresh oregano
* 1 tsp fresh sage
* 1 pinch crushed red pepper
* 1/2 cup red wine
* 1 (28 oz) whole peeled tomatoes (run through a food processor until smooth)
* 1 bay leaf
* 1/2 cup cream
* 1/2 pound rigatoni (or maybe more like 3/4th)
* 1/2 cup freshly grated parmesan cheese
* coarse salt and freshly ground pepper
In a large skillet, bring the oil to a medium-high heat. Add the chicken sausage chunks and brown all over, 5 minutes. Add the onions, garlic, herbs, crushed red pepper and a pinch of salt and pepper. Sauté another 4 minutes, or until the onions have softened.
Add the red wine and cook off, about 2 minutes.
Add the tomato sauce and the bay leaf. Cover and simmer 20 to 30 minutes. Taste it. Freaking crazy, I know. Need anything? A little salt?
Then add the cream. Ugh.
In the meantime, cook the rigatoni until it reaches al dente. Drain, and toss it into the tomato-sausage sauce. Add half the parmesan. Toss to combine.
Fish out the bay leaf, and serve her up, garnished with more cheese!
Okay so should I curtsy or run out of the room really fast?
This looks so good, especially since it will not stop snowing here!
Bring on the rigatoni!
Oh yes!!! Love the red wine in the sauce!
So I’ve decided my next career. I want to be the person that pinches your red chili flakes. Where do I sign?
On my boob. WAIT! Oh. oh.
This sounds like perfection!
There aren’t words for how much I love this post. Plus the pasta looks DELICIOUS! Perfect for my overindulgent comfort-food mode right now.
I love when you make pasta! It makes me crave it all day long.
I would have like high school english a lot more (and I liked it to begin with) if we could have read THIS kind of literature. And then eaten rigatoni right afterwards.
Dude, this one of my FAVORITE comfort foods! Bring.it.on.
If Romeo had had this bowl of pasta, he never would have noticed Juliet. The parmesan goodness would have distracted him.
A lot of deaths could have been saved if he had only had this rigatoni. Sad.
Totally mouthwatering! I can already hear my hubby begging me for this!
HAHA I died laughing reading that. Also, now I am STARVING and I just had breakfast like 0.5 minutes ago. I blame you.
You had me at fresh grated Parmesan.
Le sigh…I’m so hungry now!
This looks amazingly delicious!!
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Bravo! {standing ovation} And I want this for dinner tonight.
Holy pasta this looks good! Thanks for sharing!
Very nice!
Now that is some tasty looking pasta!
Can I move in? No, seriously. Dinner at your house ALWAYS looks amazing!
I can’t WAIT to make this!!!
And a poet too… you are a woman of many talents!
Those beer-steamed clams caught my eye, and then the word “rigatoni” flash in front of my and oh. my. sweet. heavens. I need a bowl of this for breakfast, lunch and dinner. What is it about the shape of rigatoni that makes any pasta sauce taste incredible?
This looks amazeballs. Sadly, after my husband had colon cancer, for some reason his tastes completely changed. My Italian husband no longer likes a red sauce, or thick pork chops.
Luckily I make lunches for my boss, so I am definitely going to add this to the rotation – thanks!
My mouth is watering! Love this
Is there anything I could use in place of the red wine for this recipe? Thanks!
Hmmmm, maybe vermouth?! Or are you wanting to avoid alcohol all together? If so, the wine was such a small amount and it burns off, leaving it out is no problem!
Hahaha! Great poem
I make a similar recipe and it’s a favorite.
And now I’m hungry.