Rigatoni with Italian Sausage
A hearty, winter dish that pairs well with our Estate Zinfandel.
- 1 Tbs olive oil
- 1 lb mild Italian sausage, ground
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp fennel seeds, crushed
- salt and pepper
- red pepper flakes, if desired
- 4 cups chicken or vegetable broth
- 28 ounces tomato puree
- 2 Tbs tomato paste
- 1 lb rigatoni pasta
- 1 cup mozzarella, grated
- 1/4 cup mascarpone
- 1 bunch fresh basil, leaves torn
Place olive oil in large skillet and heat on medium until oil is hot. Add ground sausage and break up into bite size pieces. Cook until meat begins to brown. Add onions and cook until softened and sausage is fully browned. Stir in garlic, crushed fennel seed, oregano, salt, pepper and red pepper flakes, if desired.
Add broth, tomato puree and tomato paste to skillet, stirring well. Stir in uncooked rigatoni. Simmer over medium heat, cooking the pasta until al dente (stir occasionally), approx. 15-20 minutes.
Remove skillet from heat and stir in mozzarella and mascarpone cheeses until melted. Garnish with basil and grated Parmesan. Serve with Bartholomew Estate Zinfandel.