Spicy Italian Sausage & Red Wine Rigatoni

I found PJ’s new favorite dinner!

PJ isn’t a big fan of red sauces these days. For some reason, sometime last year he started disliking spaghetti (which is crazy to me because I could literally eat it every night), so he asked me to stop making so many red pasta sauces for dinner (I used to make them quite often because they’re so damn easy).

But a few weeks back I was in a pinch and had to think of something to make for dinner rather quickly. I saw we had a package of sausage (randomly) in the freezer, so I Googled different pasta dishes to whip something up in time for dinner. I was craving a sort of red wine sauce, probably from all of the inspiration I’m getting from watching Stanley Tucci’s Italy food docuseries on HBO Max. I came across this recipe from Pinch of Yum and it sounded so good and checked all the boxes I was looking for.

And it turned out great! It’s a tasty, hearty pasta perfect for the colder days ahead. The red wine and balsamic vinaigrette give it a flavorful and lively kick. Full disclosure: I didn’t add carrots or celery like the recipe calls for because I have a weird food allergy to both of them that makes it feel like my throat is closing up every time I eat them, but it was still super yummy. We also used purple basil as a garnish on top (fresh from our garden at Ocoee Farm!), which is that black-looking stuff sprinkled on it.

Here’s what you’re going to need:

Ingredients:

1 tablespoon butter
1–2 cloves garlic, minced
half of a yellow onion, minced
2 stalks celery, minced
2 carrots, minced
12 ounces spicy Italian sausage (casings removed – just the ground meat)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine
1 28 ounce can San Marzano tomatoes, including their juices
1/4 cup balsamic or Italian dressing (optional – for some zing!)
10–12 ounces rigatoni
butter, Parmesan, or basil for topping

Directions:

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!