Spicy Rigatoni Calabrese
Tiempo Total4 hrs 30 mins
Skill LevelFácil
Servings6
Total Time4 hrs 30 mins
Skill LevelFácil
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AboutThis Spicy Rigatoni Calabrese is a lesson in delayed gratification—our flavorful Hot and Mild Pork Sausages slowly simmered for four hours in a zesty, aromatic tomato sauce. Toss with pasta, fresh parsley, and parmesan cheese, and you’ve got a masterpiece that’s well worth the wait!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Ingredientes
1 Medium Onion, Peeled & Cut into 1-inch Pieces 1 Carrot, Peeled & Cut into 1-inch Pieces 1 Celery Stalk, Cut into 1-inch Pieces 4 cloves Garlic, Peeled & Minced 2 teaspoons Oregano 1/4 teaspoon Crushed Red Pepper Flakes 1/2 cup Flat-Leaf Parsley, Chopped & Divided 1 tablespoon Tomato Paste 28 ounces Whole Peeled Tomatoes 1/4 cup Olive Oil 2 teaspoons Kosher Salt 1 teaspoon Black Pepper 16 ounces Rigatoni or Penne Rigate 3/4 cup Parmesan or Grana Padano, Finely Grated
Instrucciones
1Place the chopped onions, carrots, celery, garlic, oregano, red pepper flakes, 1⁄4 cup parsley, tomato paste, and tomatoes with their juices in a large stainless-steel bowl. Using an immersion blender, purée until emulsified. Set aside.
2Heat the oil in a large, heavy pot over medium heat. Add both sausages and cook, breaking up pieces with a spoon until browned, about 4-6 minutes.
3Increase heat to medium-high. Add reserved vegetable mixture to the cooked sausage and season with salt, pepper, and one cup of water. Cook, stirring often.
4Scrape up any browned bits from the bottom of the pot, reduce heat and simmer. Add more water as needed to keep meat nearly submerged. Simmer until the meat is tender, about 4 hours or more.
5Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving one cup of pasta water.
6Add pasta and 1⁄2 cup of pasta water to the sauce. Stir to coat, then add 3⁄4 cup of parmesan and remaining 1⁄4 cup parsley. Increase heat to medium and continue stirring, adding more pasta water as needed, until the sauce coats the pasta. Divide pasta among bowls and top with more parmesan. Tip: Sauce can be made 3 days ahead of time. Let cool. Cover and chill or freeze for up to 2 months.
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