I haven't updated this page in quite a while. Due to an ongoing obligation to cook meals for family members in need, I've been going through a stage of burn-out. This has lasted a while, but I expect it to end soon ...maybe this winter of 2010/11. Cold days and nights usually give me cravings. Also, after seeing this beautiful piece of videography I'm starting to get motivated again. Take a look.

Here is the last recipe I posted - Rigatoni with Italian Sausage and Leeks ...mmmmm
I’ve been experimenting with this dish for quite a while in hopes of coming up with a version that is worthy of adding to my recipes. Wow, did I ever score! This is one of the best things I’ve ever made! Who would have thought that the combination of chicken broth and red sauce would hit such a home run? It is a combo that I will definitely play with in the future. I invited my brother and sister-in-law over to give me feedback, just because I didn't trust my enthusiasm. They were genuinly impressed with it, so I can safely advise you to make it when you have a few people coming over and you will be remembered forever as a rockstar chef.

 

INGREDIENTS
(serves 4)

* Extra Virgin Olive Oil
* 1 Medium Clove of Garlic
* 1 Leek
* 5 Links of Italian Sausage
* 1 tsp of Sage
* 1 tsp of Fennel Seeds
* 1/3 tspn Red Pepper Flakes
* Fresh Basil
* Mushrooms (as many as you like)
* 1 1/2 cups of Sauce
* 1 1/2 cups of Chicken Broth
* Salt & Black Pepper
* 1 pkg Rigatoni
* Romano Cheese

These directions are assuming that the sauce is already made.

My preference is to boil the Italian sausage in a crock pot for several hours before you make this dish. It serves a couple of purposes. It not only cooks the sausage, but it boils much of the fat out of it. It also will make the casing on the sausage links so soft that it practically disintegrates. .

Boil some water for the pasta (be sure to add salt). Go ahead and put the Rigatoni in the water because it will take a while to cook, and will give us time to make the sauce.

Finely chop the leek and the garlic.
Cover about half of a large skillet with extra virgin olive oil.
Saute the leeks first. When they are soft, add the garlic. Let the garlic saute until it is blonde.
Cut the fully cooked sausage in diagonal slices and add to the oil.
Throw in the fennel seeds, sage, red pepper flakes, salt and pepper.
Allow the sausage to brown on both sides. Add the sliced mushrooms around this time..
Add the sauce and chicken broth.
Toss the chopped basil leaves into the mix.
Blend flavors over medium heat then let simmer.

Spoon the sauce (and sausage) over the Rigatoni and sprinkle with Romano cheese.

 

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