I think you know that I do love my vegetables, which is convenient since there are actually two good sources of veggies in this recipe (FOR REAL), but all the good veggie things aside, there are some times when you just need to find a way to get some spicy Italian sausage in your life.
And if that spicy Italian sausage can come in tandem with finely minced golden brown sautéed onions and carrots, red pepper flakes, oregano, and a splash of red wine all swimming in the magic that is San Marzano tomatoes and served on rigatoni with FRESH BASIL RIBBONS and Parmesan to infinity and beyond? Well, then, do we even need to keep talking?
This Spicy Sausage Rigatoni is so simple and SO GOOD. Chewy tubes of rigatoni swimming in a delicious sauce made of Italian sausage, San Marzano tomatoes, red wine, and spices.
1–2 cloves garlic, minced
half of ayellow onion, minced
2 stalks celery, minced
12 ouncesspicy Italian sausage(casings removed – just the ground meat)
1 teaspoondried oregano
1/2 teaspoonred pepper flakes
1 1/2 teaspoonssalt
1/2 teaspoonblack pepper
1/2 cupred wine
1 28 ounce can San Marzano tomatoes, including their juices
1/4 cupbalsamic or Italian dressing(optional – for some zing!)
10–12 ounces rigatoni
butter, Parmesan, or basil for topping
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!