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Title: Rigatoni W/ Pink Sauce
Yield: 4 Servings

Ingredients

      4    italian sausages
      1 lg spanish onion; coarsely
      1    .  chopped
      4 cl garlic; peeled & cut into 2
      1    .  or 3 pieces each
      2 tb vegetable oil
    1/3 c  vodka
      1 cn tomatoes; 28oz, crushed
    3/4 c  half-and-half
      1    salt & pepper to taste
      1 lb rigatoni
      1    basil leaves & black olives
      1    .  optional for garnish

Instructions

1. First, deal with the sausages. Prick the casing in a number of
places with a fork, to let the fat drain out. To eook them
conventiorlally, saute in a tiny bit of vegetable oil, enough so that
they don't stick, until they're browned and cooked all the way
through, 10 minutes ar so. If you have a microwave, put them in a
microwave-safe pan or on a plate with 2 paper towels underneath and 2
on top. In my microwave they take about 8 minutes, give or take. They
may not brown very well, but it doesn't matter, as you're going to
put them in the food processar anyway.

2. Saute the onion and garlic in the vegetable oil in a good-size fry
pan until they're both softened but not browned. Add the vodka and
tomatoes and boil away for about 20 minutes until the liquid is 2
reduced and you're left with a big mess of tomatoey glop. (You won't
want to boil at your stove's highest heat, or tomato will get all
over the wall - a rolling bubble is more like it.) If you're going to
be serving dinner right away, this is a good time to put salted water
on to boil for the rigatoni.

3. Put the sausages into a food processor and pulse until they're the
texture of hamburger, then take them out and put them somewhere. Now
put the tomato glop into the food processor and pulse that, too,
until the mixture is smooth. Put it back into the pan and stir in the
chopped-up sausage. Now add the half-and-half a little at a time, as
you keep stirring. The mixture will begin to turn pink, which is what
you want. The texture should not be runny but have some body to it,
so that it really adheres to the pasta. It varies a little each time
but 1/2 to 3/4 cup half-and-half, give or take a little ought to do
it. Keep it hot. Add salt and freshly ground pepper to taste, toss
together with the rigatoni, and serve, garnished with basil leaves
and black olives, if desired.

Makes 4 servings.

** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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