Monday, January 25, 2010

Rigatoni and Sausage

Serves 6

1 pound sweet italian turkey sausage, casings removed and crumbled

one 26 -28 oz jar tomato pasta sauce

1 lb rigatoni , uncooked

freshly grated or shredded parmesan cheese for serving

1.) Coat the slow cooker with nonstick cooking spray

2.) In a medium-size skillet over medium-high heat, brown the sausage

3.) While the sausage is cooking, pour the pasta sauce into the cooker. Fill the empty jar with water and pour it into the cooker. Add the rigatoni and cooked sausage, gently stir with a rubber spatula to combine well. Cover and cook on Low until pasta is tender, 3 1/2 to 4 hours. Stir once halfway through cooking. Do not cook more than 4 hours because the sides will dry out and burn. Serve immediately sprinkled with parmesan cheese.

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