Chewy tubes of rigatoni swimming in a delicious sauce made of Italian sausage, San Marzano tomatoes, red wine, and spices.
Author: The Chef
Recipe type: Appetizer
Ingredients
1 tablespoon butter
1–2 cloves garlic, minced
half of a yellow onion, minced
2 stalks celery, minced
2 carrots, minced
12 ounces spicy Italian sausage (casings removed – just the ground meat)
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1½ teaspoons salt
½ teaspoon black pepper
½ cup red wine
1 28 ounce can San Marzano tomatoes, including their juices
¼ cup balsamic or Italian dressing (optional – for some zing!)
10–12 ounces rigatoni
butter, Parmesan, or basil for topping
Instructions
Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.
Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.
Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.
Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/14/spicy-sausage-rigatoni-2/