Italian Sunday-- Spicy Sausage Rigatoni

14 March 2019

Yummy yummy yummmiiiee! As Kate would say. We had this last Sunday and it was so delish. It was seriously, so good. Brian can really put on a show when he wants to and this particular night, he had my cooking ego so inflated ;) 

Let me add that I'm 99.9% positive that he was sincere. JK.. 100%. But you didn't come here for that opinion. If you aren't into spice.. you could always use a mild sausage here or even ground beef. Or turkey! Whatever you feel, girl, get it.

Oh and if you aren't pregnant.. pair this with a good red wine. I HEARD that really set it over the top. 

1 tablespoon oil or butter
half of a yellow onion, minced
4 carrots, minced
12 ounces spicy Italian sausage (casings removed)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine
1 28 ounce can San Marzano tomatoes, including their juice
1/4 cup balsamic or Italian dressing (optional)
1 lb. whole wheat rigatoni
1/2 cup reserved pasta water
Parmesan and parsley or basil for topping

Heat the oil in a skillet over medium high heat. Add the onion and carrots – saute 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 to get the browned bits off the bottom of the pan.

Add the tomatoes and dressing – simmer for 10-20 minutes while the pasta is cooking.

Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. 
Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more red wine!


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