PASTA: Rigatoni with Sausage
Main Courses
Ingredients
- 2 tablespoons Melgarejo Picual [Oct.2021] (Spain)
- 1 tablespoon Milanese Gremolata Olive Oil
- 1 cup of chopped yellow onions
- 1 ½ lbs of sweet Italian sausage
- ½ cup of spinach
- Kosher salt and ground pepper
- ½ teaspoon Red pepper flakes (optional)
- 1 cup of white wine
- 1 cup of heavy cream
- 2/3 cup of half and half
- 2 tablespoons of tomato paste
- 1 lb. of our Pappardelles Toasted Onion Rigatoni
- ½ up of chopped fresh parsley
- 1 cup of grated Italian Parmesan cheese
Directions
- Heat Melgarejo Picual EVOO in a skillet over medium heat; add onions and sauté until tender.
- Add sausage and cook for 6-7 minutes until browned, then add Milanese Gremolata Olive Oil, spinach, and red pepper flakes.
- Add a pinch of salt and pepper, and pour in the white wine. Bring to a boil and lower the heat.
- Add heavy cream, half and half, and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce is thickened.
- In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente.
- Drain pasta and add to the sauce; stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce.
- Before serving add Italian Parmesan cheese and stir in parsley. Serve hot.