Sunday Dinner: Rigatoni Pasta Italiano and Garlic Bread

With the amount of runs at Company 33 and the different times they come in, it is not uncommon to have dinner at different times each night. Sometimes its at 1800, sometimes at 2230 or anywhere in between. Tonight members made a quick and easy, yet delicious dish called pasta italiano. 

Rigatoni Pasta Italiano: (to feed 15) Four boxes of Rigatoni Pasta noodles, three cans of diced tomatoes, minced garlic, three (5) packs of Johnsville Italian (mild) sausage, three sticks of butter, parmesan cheese, italian seasoning, 4 lemons, seasoned pepper.

Cook the sausages in two pans with one cup of water in each. Cover sausage, cook for 10 minutes then flip to other side. Cook additional 10 minutes. When done slice in thin whole pieces (quarter sized).

Place three sticks of butter, garlic, lemon juice (squeezed from lemons) and parmesan cheese into another pan and simmer, melting the butter and mixing all together.

Cook pasta for 14 minutes in boiling water. Once done, drain and mix pasta with sausage, lemon/butter sauce, diced tomatoes and seasonings. 

Garlic Bread: Get two loafs of italian bread (fresh). Butter each side, sprinkle granulated garlic lightly on each side and add parsley flakes and ground pepper. Bake at 350 for 15 minutes. Add shredded mozzarella cheese and cook until melted. Slice before serving.

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