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Ingredients
- 1 pound sweet Italian sausage">sausage or bulk sausage">sausage
- ¼ cup minced flat-leaf parsley, plus extra for garnish
- 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
- 1 large sprig fresh thyme
- 1 large sprig fresh rosemary
- 3 tablespoons tomato paste
- 1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
- Freshly grated
- Parmesan cheese, for garnish, optional
- 1. With the tip of a small, sharp knife,
- slit open the sausage casings. Crumble the meat into a wide, heavy skillet or
- Dutch oven and set over medium-low heat. If the meat is not rendering enough
- fat to coat the bottom of the pan as it begins to cook, add olive oil one
- tablespoon at a time until the meat is frying gently, not steaming. Sauté,
- water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water,
View Full Recipe at CHEWING THE FAT
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1816g | |
| Calories 1735 | |
| Calories from Fat 1294 | 75% |
| Total Fat 143.53g | 179% |
| Saturated Fat 51.66g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 352mg | 117% |
| Sodium 4372mg | 182% |
| Potassium 2267mg | 65% |
| Total Carbs 30.25g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 12.57g | 8% |
| Protein 79.77g | 128% |
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