Rigatoni with Classic Red Sausage Sauce

Serves 4

Sweet and spicy sausages are mixed in our Classic Red Tomato Sauce to make an irresistible meat sauce for this rigatoni. Hearty and filling, this recipe is sure to become a fast favorite.

Ingredients

• 1 tablespoons olive oil
• ½ tablespoon butter
• ½ large onion finely chopped
• ½ tablespoon finely chopped fresh rosemary
• 4 sausages removed from their casing (a mixture of half sweet and half hot works nicely)
• ½ cup red wine
• 1 jar Classic Red Tomato Sauce
• 1 lb. rigatoni
• ¼ cup of heavy cream
• ¼ cup grated fresh Parmesan cheese
• Basil leaves for garnish

Method

• In a heavy cast iron Dutch oven on medium heat, add the olive oil and butter and sweat the onions and rosemary until translucent (about 10 minutes).
• Add the sausages and mix well with the onions. Use a wooden spatula to break up the sausage meat.
• Cook until the sausages are no longer raw – about 5 minutes.
• Add the wine and cook for another 5 minutes until most of the wine has evaporated.
• Add the Classic Red Tomato Sauce and reduce to a simmer and let it bubble slowly away for a minimum of 3 hours.
• Fill a large pot with water and salt generously.
• Cook pasta according to the directions on the package and then drain.
• Add the drained pasta to the sauce and then add the cream and cheese and stir well over low heat for a couple of minutes.
• Serve with extra grated Parmesan cheese and fresh basil leaves.