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I created a really exquisite recipe for Rigatoni using a super chunky tomato sauce. The picture may be a little fuzzy since I grabbed it from a cooking video I shot while making this recipe, but it turned out so delicious, I just had to share it with you all. The sauce can be made as indicated below, or for an all-vegetarian sauce, you can leave out all meats and it'll be just as chunky and delectable.

Here's what you need:

1 box Rigatoni noodles
5 oz. Chopped onion
5 oz. Chopped Portabella mushrooms
4 cloves Garlic
2 oz. chopped fresh Spinach
1 lb. Italian sausage (cooked thoroughly) (If using link sausages, remove casings.)
1 lb. Ground beef
1/2 small Eggplant (peeled and diced)
Grated Parmesan cheese
Shredded Mozzarella cheese
1/2 tsp. Basil
1/2 tsp. Marjoram
1 tsp. Onion salt
16oz. Marinara sauce
32oz. Pureed Tomatoes
2 Cups diced tomatoes
1 6oz. Can Tomato paste
Salt & pepper (to taste)
1 medium pot
1 large pot

Directions:

1. First, prepare your sauce. In a large pot, begin by browning your ground beef and sausage. If you're using sausage links, remove the casings and break up the ground sausage as it cooks. Discard the casings.
2. Cook on medium-high heat until sausage is thoroughly cooked. Drain all juices and fats from the sausage and return to the stove.
3. Reduce heat to low and add Marinara sauce, pureed tomatoes, tomato paste, basil, marjoram, salt, pepper, and onion salt. Stir ingredients well.
4. Add sliced mushroom, diced eggplant, chopped onion, and diced tomatoes, stirring until all ingredients are combined well.
5. Cover sauce and leave on low heat to simmer while you prepare your Rigatoni noodles, stirring occasionally. Sauce will need about 25-30 minutes cooking time on low heat.
6. In a medium pot, fill with enough water to cook your Rigatoni noodles to Al Dente consistency. Add a dollop of oil and a teaspoon of salt to the water. You can also add a dash of basil to help flavor the water. This will give your noodles an extra flavor when they are done.
7. Allow 16 to 20 minutes for the noodles to reach Al Dente consistency.
8. Remove from heat and drain all water using a colander. Shake off any excess water.
9. Spoon a plateful of cooked Rigatoni noodles onto a plate, and top with the chunky sauce.
10. Sprinkle grated Parmesan cheese and add as much Mozzarella cheese on the top as you wish.
11. Garnish the dish with chopped fresh spinach for presentation.

This recipe feeds 3-4 hungry people. You can also serve this dish with a side of fried okra or fried zucchini (as pictured.) Store any leftover sauce you may have for another Italian dish. You can use this sauce on anything from spaghetti to manicotti to even a lasagna.

Keep watching this space for more recipes. There's tons more where that came from. For visuals on how to prepare these recipes, I do film a series of cooking videos for my youtube channel at https://www.youtube.com/channel/UCA.....oy-b6PEcTqvbdw (seek the Cooking with SonicBlu playlist.)