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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Romove the sausage from the casings and chop the meat fine. | 2. In a large pot, heat the oil over medium heat. | 3. Add the sausage and garlic and cook, stirring frequently, until the sausage is lightly browned. | 4. Add the wine and bring to a simmer. | 5. Cook until most of the wine evaporates. | 6. Stir in the tomatoes and salt and pepper to taste. | 7. Bring to a simmer. | 8. Reduce the heat to low and cook, stirring occasionally, until the sauce is thickened, about an hour and a half. | 9. Stir in the basil. | 10. Meanwhile, bring at least 4 quarts of water to a boil in a large pot over high heat. | 11. Add the rigatoni and some salt. | 12. Cook, stirring occasionally until the rigatoni is al dente, tender yet still firm to the bite. | 13. Drain. | 14. In a large heated serving bowl, toss the rigatoni with the sauce. | 15. Serve with the grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
italian pork sausage	1	lb		1569.4315	2.9484	64.637	142.1107
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
white wine	1/2	cup		-	-	-	-
italian tomato	1	can	peeled	-	-	-	-
salt pepper				403.4676	0.0	89.7602	2.2667
basil leaf	3 -4	pieces		403.4676	0.0	89.7602	2.2667
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
romano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.