Main Dish
Rigatoni Salsiccia
Ramazzotti Wines
100 Schoolhouse Lane, Suite 110
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2016
- RECIPE BY: Chef Shari Sarabi, Baci Cafe & Wine Bar
- YIELD: Serves 6
- PAIRS WELL WITH: Ricordo
The fennel sausage is a perfect complement to the hints of anise in the Ricordo Zinfandel Field Blend. This is a delicious pasta meal!
Ingredients:
- 1 pound fennel sausage
- 1 large yellow onion, finely diced
- 1 tablespoon minced garlic
- 3 tomatoes, chopped
- 4 cups Italian tomato sauce
- 2 cups Zinfandel
- Salt and freshly ground pepper, to taste
- 1 pound rigatoni pasta
- 1/2 cup grated Parmesan cheese
Directions:
Directions:
Remove the casings from the sausage and break up the meat with your fingers. In a large sauté pan, cook the sausage, stirring occasionally, until slightly browned. Pour off any excess fat. Add the onion, garlic and tomatoes to the pan and cook, stirring occasionally, for 10 to 15 minutes. Add the tomato sauce and wine, cover and simmer for 1 hour. Season the sauce with salt and pepper. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Toss the pasta with the salsiccia sauce, add the cheese and serve.
