“My husband and I had a favorite Italian restaurant, which had a dish called ‘Rigatoni fra Diavolo’ (devil’s rigatoni). The restaurant is now out of business, but we can still enjoy this version that I came up with at home.”
—By Andrea Hanson, Enoch, Utah
1/2 pound hot italian sausage (bulk, or squeeze from casings)
2/3 cup sliced yellow onion
1 (15-ounce) can diced tomatoes, undrained
1/2 teaspoon dried basil
1 (2 1/4-ounce) can sliced black olives, drained
1/2 cup heavy cream
12 ounces rigatoni pasta, cooked according to package directions
freshly grated parmesan cheese (optional)
1. place sausage and onion in a large skillet. cook over medium-high heat until sausage is no longer pink. Drain mixture to remove grease. Wipe out pan with paper towel.
2. Return mixture to pan and add tomatoes and basil. Bring to a boil. Reduce heat to low and simmer, covered, 10 to 15 minutes.
3. Stir in olives and cream, and cook until thoroughly heated, but not boiling. Stir in cooked pasta. Serve with cheese, if using. Serves 4.
Nutritional facts per serving: 530 calories, 18g fat, 55mg cholesterol, 19g protein, 71g carbohydrates, 3g fiber, 600mg sodium