Shelly's Recipe

RIGATONI WITH SAUSAGE AND RED WINE

Category: Pasta - Meat

4 links Italian sausage
1-2 tbsp olive oil
1/2 onion, minced fine
1 carrot, minced fine
1 stalk celery, minced fine
3 cloves garlic, minced
14 oz canned, peeled tomatoes, seeded and chopped
1-1/2 cup red wine
1/2 cup Parmesan Reggiano, grated
2 tbsp flat leaf parsley, roughly chopped
1 lb rigatoni, penne or fusili pasta, cooked al dente, drained

Remove casings from sausages. Heat a wide bottom skillet over high heat. Saute sausage with olive oil over high heat, breaking sausage up with the back of a wooden spoon. Saute until cooked through and well browned. Drain off excess oil and return to medium heat with onion, carrot and celery. Cook for ten minutes to soften. Add garlic, tomato and red wine. Scrape the bottom of the pan to release the brown glaze that has formed. Slowly simmer for 20 minutes to reduce and thicken.

Drain cooked pasta and toss immediately with sauce, Parmesan and parsley. Serve in warm bowls.

Serve with a hearty Italian red wine such as Colosi Sicilian Red, a better Chianti, or even a Barolo or Barbera. Serves 3-4