Spicy Sausage Rigatoni
Ingredients
The sauce
-
1
tbsp
Olive Oil
-
⅓
cup
finely chopped Celery
-
½
cup
finely chopped Carrot
-
½
cup
finely chopped Yellow Onion
-
to taste
Salt and freshly cracked Black Pepper
-
2
cloves
Garlic, minced
-
8
oz
Ground Spicy Italian Sausage
-
½
cup
Dry Red Wine
-
½
tsp
Italian Oregano
-
¼
tsp
Dried Mint or ½ tsp. Sugar
-
1
Bay Leaf
-
2
tbsp
Tomato Paste
-
14
oz
San Marzano Tomatoes
-
½
cup
Half and Half
-
1
small piece
Parmesan Rind
-
to taste
good quality Parmesan Cheese, grated for serving
The pasta
-
8
oz
dried or fresh Rigatoni Pasta
Instructions
- Heat olive oil in a large saucepan over medium heat and cook the chopped celery, carrots, and onions with a pinch of salt for about 10 minutes until softened.
- Add the ground sausage and minced garlic, breaking up the sausage as it cooks for about 7-8 minutes until browned.
- Pour in the dry red wine and simmer for about 5 minutes until mostly absorbed.
- Stir in the tomato paste and crush the San Marzano tomatoes into the mixture, then add another pinch of salt.
- Add the oregano, mint, bay leaf, and parmesan rind, then reduce heat and let the sauce simmer for about an hour.
- Stir in the half and half and continue to simmer while boiling the rigatoni according to package directions.
- Drain the pasta, reserving some pasta water, and mix the cooked pasta into the sauce. Serve with grated parmesan on top.
Nutrition Facts (estimated)
Servings
4 servings
Calories
542
Total fat
26g
Total carbohydrates
54g
Total protein
18g
Sodium
649mg
Cholesterol
54mg
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