Rigatoni With Sausage
Made with Davide Originale Sauce
2 cups Davide Originale Sauce Tomato Sauce
340 gr (12 oz) Rigatoni Pasta (DeCecco, Barilla..)
680 gr (24 oz) sausage. Find a quality, fresh, all meat sausage made simply with pork, salt and pepper). Ask your butcher.
3 cloves fresh garlic, large mince.
1 cup red wine.
1 cup whole milk or fresh whipping cream (optional)
1 quart beef broth
Extra Virgin Olive Oil
Fresh grated black pepper
Fresh chopped parsley
Reggiano Parmesan Cheese
Pecorino Romano Cheese
Makes 5 portions
The long version: In a sauce pot or Dutch oven, add a drizzle of olive oil, and the sausage removed from skin and broken into small pieces. Add the garlic. Brown the sausage thoroughly about 30 minutes. Add wine and cook off. Taste. Salt and pepper if necessary.
Add Davide Originale. Simmer covered on low heat stirring occasionally for 90 minutes. You can add beef broth to keep it moist. Careful do not burn.
Add the milk and cook until it disappears into the sauce.
Short version: In a heavy pot or Dutch oven, add a drizzle of olive oil, and the sausage removed from skin and broken into small pieces. Add the garlic. Brown the sausage thoroughly. Add wine and cook off. Taste. Salt and pepper if necessary.
Add Davide Originale. Simmer covered on low heat about 30 minutes.
Cook the pasta. Taste and drain while firm. Save some of the pasta water to put into the pan with the sauce.
Add pasta to the pan. Add 2 tablespoons of Reggiano and Pecorino cheese. Add a ladle of the pasta water to the pan and saute (mix gently) over low heat a minute. Taste. The pasta water will reduce away. Taste. If you need to add more water, cheese or pepper, add now and mix well.
Portion onto plates or into serving platter, sprinkle with Reggiano and Pecorino. Garnish lightly with parsley. Bring a cheese server with extra grated cheese for those at table.