As another Lame Cherry exclusive in matter anti matter.
This recipe all began with our produce gal Mandy. It is a concoction based on her spaghetti recipe and my necessity of what was on sale in Rigatoni in 4 boxes for 5 dollars.
I will just list the recipe as I concocted it with TL.
1 to 2 pounds of seasoned pork sausage ground, and browned. Grease drained.
2 cloves minced garlie
1 onion diced
1 tablespoon Italian seasoning.
1 large can of tomatoe sauce
1 303 can of diced tomatoes
1 303 can of sweet corn
2 tablespoons of sugar
1/4 teaspoon black pepper
I used my salt shaker and just seasoned the top of the combined sauce that way as the pork sausage is salty.
1 package of Rigatoni
1 tsp salt in boiling water.
I think this would be a bit better if you added American cheese to the Rigatoni. We put Parmesan on top.
This is an interesting combination of thee American pork sausage and Italian seasoning with the tomatoe. What adds to it is the browned sausage and the sweet corn. It is almost a recipe that you think things do not meld and yet when you are eating it, the ingredients do blend well.
Again, while I do not eat Velveeta, that added into the sauce would be something that would really make this suave I think as you can never go wrong with an American cheese.
This was the first time either of us had every tried Rigatoni. I had thought that maybe I would casserole this or lasagna pan, in something like the pasta below, slices of American cheese and then cottage cheese with an egg, with the sauce on top, and then I suppose Parmesan or Mozzarella baked, but with Armageddon coming, I don't have time for that.
I still prefer my spaghetti sauce with various pastas that are on sale, but this was a nice change in late winter as I was ready for primavera season and perhaps potato salad before summer set in.
Once again, another Lame Cherry exclusive in matter anti matter.
Nuff Said
agtG
