Main Dish

Rigatoni with Sausage, Spinach and Bellwether Ricotta Cheese

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441

This is the perfect fall dish to pair with our one-of-a-kind Primitivo! The recipe features ricotta cheese from local producer Bellwether Farms.

Pasta Sauce

  • 1 large yellow onion, chopped
  • 2 garlic cloves, crushed
  • 1 can (28 ounces) crushed tomatoes
  • 2 cans (each 16 ounces) tomato paste
  • 2 cans (each 6.5 ounces) tomato sauce
  • 1/2 cup deLorimier Primitivo
  • 2 tablespoons sugar
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
In a large pot or Dutch oven over medium heat, cook the onion and garlic, stirring occasionally, until well browned. Stir in the crushed tomatoes, tomato paste, tomato sauce and  wine. Then stir in the sugar, basil, Italian seasoning, salt and pepper. Reduce the heat to low, cover and simmer, stirring occasionally, for 1 1/2 hours. 

Pasta and Serving

  • Salt, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 3/4 pound sweet Italian sausage, casings removed
  • 3/4 pound rigatoni
  • 1/4 pound spinach, chopped
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons Bellwether Farms ricotta cheese
  • 1 tablespoon chopped fresh flat-leaf parsley
Bring a large pot of salted water to a boil over high heat. 

Meanwhile, in a large sauté pan over medium-low heat, warm the olive oil. Add the onion and cook, stirring occasionally, until it is tender and starts to color, about 10 minutes. Crumble the sausage into the pan, increase the heat to medium-high and cook, stirring occasionally, until the sausage is cooked through.

Add the pasta to the boiling water and cook according to the package instructions until just shy of al dente. Reserve about 1 cup of the cooking water, then drain the pasta.

Add the spinach, pasta sauce and some of the reserved pasta cooking water to the pan with the sausage and cook, tossing, until the spinach has wilted. Add the pasta, half of the remaining pasta cooking water, the Parmesan and ricotta and toss. Add a bit more of the cooking water if needed. Sprinkle with the parsley and serve.

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441