Everyday Pasta: Favorite Pasta Recipes for Every Occasion Book

Food Network favorite Giada De Laurentiis returns with another beautiful cookbook, this time focused on pasta. In Everyday Pasta you'll find more than a hundred new recipes for pasta dishes (as well as for sauces, salads, and sides) that are easy to prepare and delicious, whether you are looking for something light and delicate, or rich and hearty. We've included a recipe for "Rigatoni with Sausage, Peppers, and Onions" below to tempt you. --Daphne Durham Everyday Pasta Recipe PreviewRigatoni with Sausage, Peppers, and Onions4 to 6 servings Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter. 1/4cup extra virgin olive oil 1pound sweet Italian turkey sausages 2red bell peppers, cored, seeded, and sliced 2yellow onions, sliced 1teaspoon salt 1teaspoon freshly ground black pepper 4garlic cloves, chopped 1/2teaspoon dried oregano 1/2cup chopped fresh basil 2tablespoons tomato paste 1cup Marsala wine 1(14.5 ounce) can diced tomatoes, with juice 1/4teaspoon crushed red pepper flakes (optional) 1pound rigatoni pasta Freshly grated Parmesan cheese, for garnish Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan. Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese. Read More