This is one of those meals that I could only make because of the short ribs we made last night. Although we ate all the meat and peas and most of the potatoes, there was still a ton of sauce that had 3 hours of flavor worked into it. How about turning it into a pasta sauce with a little sausage and make a baked rigatoni. Super happy with the re-purpose. Here’s what we did:
- Left over braising sauce with the mashed potatoes added
- 1 28.5 oz can of tomato puree
- salt and pepper
- Some basil ripped up
- garlic powder
- 4 links of Tuscan sausage
Remove the casings from the sausage and pinch off in about 1/2 inch dollops into a preheated large saute pan over medium heat. Brown on all sides. Then add the rest of the ingredients and let simmer while you make the noodles
Boil 1 lb rigatoni noodles in salted water 2 minutes less than box instructions. Oil a dutch oven with canola oil and preheat oven to 350 degrees. Add noodles and sauce and top with:
- hunk of smoked mozzarella
- hunk of goat gouda
- Sprinkle of pecorino romano
Yes, I know, you probably don’t know how much a hunk is but we just threw a couple cheeses we had in the fridge, grated on top. Bake for about 30 minutes or until the cheese has done some decent goldening.
Serve with more pecorino.
Working Dad Cooks 