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Sausage and Rigitoni

Holly2015

Holly2015

! rope of Italian sausage. I prefer to boil in beer before cutting into chunks
 
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After boiled cut into 2 to 3 inch chunks
 
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Onto the grill for some char. Once browned pull from heat and reserve
 
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2 cans of San Marzano tomato, 1 can tomato paste. Spices (Italain seasoning, garlic powder, Thyme, ,Black pepper and sugar
 
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Heat Dutch over coals and drizzle in some EVOO and sauté the onion until just starting to brown
 
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Add in the tomato. Do not forget to rinse the can with a little water or rd wine and dump that into the Dutch over as well. 
 
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Crush up the whole tomato
 
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Add in the spices and stir
 
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Place over heat source to simmer for a couple hours. I did toss in a handful of Applewood pellets to get just a hint of smoke flavor. Once I am satisfied with the smoke level I'll cover the Dutch oven and let it simmer sirring occasionally.
 
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Will be served with al dente rigatoni topped with fresh grated parmesan chees and some mozzarella garlic beard 
 

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looks tasty!!! is it spicy italian sausage? i usually boil the hot italian sausage before grilling but i never used beer, i will have to try that next time.  :cheers:
 
Very nice, wish I was there to share.


Any particular reason for using whole canned tomatoes vs crushed canned tomatoes of the same brand?
 
I've been on a San Marzano kick lately and have only ever found them whole peeled. I've even been using them for pizza sauce using the imersion blender to break them down
 
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