Every once in a Wednesday, we make it a mid-week fun pasta night. Tonight was no exception with Spicy Sausage Rigatoni. Wednesday night meals have to be pretty quick and simple. A little bit of prep work, followed by a little bit of waiting for the sauce to simmer; nothing difficult. This dish is perfect if you have a tiny amount of red wine left over from a party (or party of 1) and you want to throw it in some pasta with chunky tomatoes and spicy sausage. And if you’re lucky enough to score some fresh parsley, carrots, and onions, you’re in business.
This recipe uses some of my favs- onion sautéed in olive oil, rigatoni pasta, and a yummy Malbec!
Just noticed I put a dirty onion in the shot- way to go, me.
Heat some olive oil in a large pot (I always go for my cast iron) and saute some finely chopped onions and carrots until they’re soft. Add in the spicy Italian sausage and ALL those great seasonings. Stir the meat around to break up any clumps and cook until browned.
Pouring some red wine to the pot is a great way to get the browned bits off the bottom of the pan. Plus then you can drink some with dinner knowing it will go perfectly with the meal.
Add in the canned tomatoes and balsamic vinegar. Stir everything around and let it simmer for about 20 minutes to slightly reduce and build up flavor.
That’s looking about right. While this is simmering away, bring some salted water to a boil and cook the rigatoni according to package directions. Save 1/4 cup of the pasta water before draining.
Combine the rigatoni, reserved pasta water, and sauce together and transfer to a large serving dish. Garnish with some Parmesan and fresh parsley. Oh, and serve with the red.