Spicy Sausage Rigatoni
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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
- 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 juices
- 1/4 cup balsamic or Italian dressing
- 10–12 ounces rigatoni
- butter, Parmesan, or basil for topping
Instructions
4 steps
- 1
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.
10 min - 2
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.
- 3
Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.
20 min - 4
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!
Progress
0 / 4 steps
