Rigatoni w/Sausage
Do you like cooking with wine!? Try this one! (It only has about 1/2 cup of red wine, but that counts as far as I’m concerned, and that gives me a reason to have a glass while I’m cooking!)
My future father in law owns a winery (how lucky am I!?) in Temecula, California called Danza Del Sol Winery. The first time we were down there visiting we decided to go wine tasting at a few other wineries in the area. The first three we stopped at I didn’t find a single wine I liked. At the fourth stop I was relieved to find something drinkable! I leaned over to Mike and said “I actually like the wine here!” Mike’s father overheard this and started laughing. I looked sheepishly in his direction and he said “I poached their winemaker!” so, at least everyone knew I wasn’t just SAYING I liked the wine at his winery - I really meant it! I promptly joined the wine club, and what do you know the shipment arrived this morning! So, I decided to cook with one of the newest blends called “Trilogy” it is a very yummy addition to their selection… check it out here — this is also where Mike and I will be getting married in a few short months.
Here is the final product…
Mike liked this one a lot! (He recently decided that sausage isn’t so bad!)
Rigatoni with Sausage and Red Wine Sauce
yield: 2-4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
Ingredients:
2 red peppers
1 small red onion
2 tbsp. olive oil
1 lb. ground hot sausage
4 cloves garlic
2 tbsp. tomato paste
1/2 cup red wine - I used more like 3/4 cup
1 (28 ounce) can of fire roasted diced tomato
1/2 cup beef stock
1/2 box rigatoni pasta
Parmesan cheese and basil for garnish
Directions:
Start by browning the sausage in the olive oil in a large pot. In another pot, salt the water well, and cook the rigatoni per the box instructions. Chop the red peppers, and the onion. When the sausage is browned, add the peppers, onions and garlic. Cook until the onions and peppers are soft. Then add the tomato paste and give it a good stir. Add the wine, and let it reduce for a couple of minutes. Then add the remaining ingredients and simmer until it has thickened. When the pasta is done reserve about a half cup of the starchy, pasta water and add it to the sauce. Then strain the pasta.
Plate the dish and garnish with basil and parmesan cheese.
Notes:
This dish feeds four if you use the whole box of pasta, since it’s just the two of us I used only 1/2 box and I froze the remaining sauce for a rainy day!
Rachael Ray
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