THIS PASTA.
I think you know that I do love my vegetables, which is convenient since there are actually two good sources of veggies in this recipe (FOR REAL), but all the good veggie things aside, there are some times when you just need to find a way to get some spicy Italian sausage in your life.
And if that spicy Italian sausage can come in tandem with finely minced golden brown sautéed onions and carrots, red pepper flakes, oregano, and a splash of red wine all swimming in the magic that is San Marzano tomatoes and served on rigatoni with FRESH BASIL RIBBONS and Parmesan to infinity and beyond? Well, then, do we even need to keep talking?
Here, take a plate.
This is another one of those recipes that feels restaurant-fancy, but is easy easy.
You can make it for a certain special holiday coming up (❤️) or just on a normal Thursday night and feel like a Top Chef either way.
Oh, and did I mention there’s red wine all up in this pasta too? (Yes, I did, but it requires mentioning again.) Open that bottle, pour it in, and leave the rest on the table for dinner.
Now that I’ve filled up a plate for you, bring me your wine glass and we’ll be all set to let the good meal vibes roll.
Watch How To Make This Recipe:
Common Questions About This Spicy Sausage Rigatoni
My sauce turned out a bit runny. How can I fix it? If your sauce is too runny, either simmer everything a bit longer or just let it cool down to thicken. I also find that adding a knob of butter or a bit of Parmesan will help the sauce thicken.
Any shortcuts for chopping all of my vegetables? Yes! You can run the vegetables through a food processor to get them uniformly chopped / minced a bit faster.
What type of red wine should I use here? Any full-bodied red wine should work. We love using Cabernet Sauvignon or Zinfandel.
What pairs well with this pasta? We love making our Toasted Bread and Parmesan Salad or Brussels and Kale Caesar Salad with this dish. SO GOOD!