In my Italian-American cookbook, I have this recipe but with pappardelle. I made the Sauce but served it with rigatoni.
I like it even more because the sauce gets inside the rigatoni.
1 lb mild or hot Italian sausages, about 5 to 6 links
1 cup good dry Italian white Wine, such as Pinot Grigio, divided
2 T avocado oil or extra-light olive oil
1 medium yellow onion, diced
3 cloves garlic, pressed or minced
2 (28-oz) cans whole peeled Italian tomatoes
1 t freeze-dried or dried oregano
1 t minced fresh basil or freeze-dried basil
1 t red pepper flakes, optional
Sea salt and freshly ground black pepper
1 lb rigatoni
Freshly grated Parmigiano-Reggiano cheese
Remove sausage from casings and place in a large bowl.
Pour in some of the white wine and crush with hands until sausage is in small pieces.
The wine makes it easier to break up the sausage.
Heat oil in a large pot or Dutch oven. Add onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the sausages and cook for about 5 minutes, breaking up pieces with a wooden spoon.
Add the rest of the wine and cook until wine has mostly evaporated.
In the same large bowl, pour in the tomatoes and hand-crush them, removing the hard center cores. Alternatively, use an immersion blender to chop the tomatoes.
Add the crushed tomatoes to the pot along with the oregano, basil, and red pepper flakes.
Season to taste with salt and pepper and simmer 30 minutes.
Boil the rigatoni in salted water for about 9 to 10 minutes, until al dente.
Drain rigatoni and pour back into the pot.
Add a couple ladles of the sausage sauce and toss.
Spoon into warm pasta bowls and add a little more sauce and sprinkle with grated cheese.
Serves 4
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
