11 May 2011

Roasted Riggies

Roasted Riggies
(Sorry, no pic yet. Was gone quickly. LOL)

½ - 1 lb ground Italian sausage
1 cup heavy cream & 1 cup ricotta
1 (28 ounce) can diced roasted tomatoes
1 (7 ounce) jar roasted red peppers
1/2 teaspoon parsley
2 teaspoons garlic powder
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes or Essence(optional)
1 cup grated Parmesan/Asiago/Romano cheese or Italian blend
1 pound rigatoni or penne pasta
1/4 cup chopped scallions

1. Cook & drain sausage. Drain roasted peppers, reserving a small amount of the liquid. Blitz in blender or food processor until ‘saucey’.
2. Combine sausage, cream/cheese, tomatoes, roasted peppers with reserved liquid, herbs, garlic powder, salt and black pepper, and crushed red pepper/Essence in a saucepan. Cover. Cook over medium heat, stirring often, until the sauce heats through.
3. Meanwhile, cook pasta according to package directions. Drain, and transfer to a large serving bowl.
4. Stir cheese into the sauce. Stir sauce into pasta, and top with scallions.

Servings Per Recipe: 8
Calories: 571 Amount Per Serving
•Total Fat: 32g
•Cholesterol: 104mg
•Sodium: 1294mg Amount Per Serving
•Total Carbs: 53.6g
•Dietary Fiber: 4.4g
•Protein: 18.9g