Spicy Sausage Rigatoni

[asphaltcowgrrl]

I had originally started this entire post with a rant but I deleted it.  I'm trying to be a happier person this year, but I'm also currently sick AF and should be at home but payroll and crap so I can't.  So, I just got rid of it.  *sigh*  Count yourself lucky. :)

Now, for the happy portion of this post.  I found a recipe over the weekend for a Spicy Sausage Rigatoni and finally made it for dinner last night.  It was cold, rainy, and I was sick, so a hot bowl of pasta and some garlic bread sounded perfect.  And you know what?  It turned out to be the best (second only to Rachael Ray's Vodka Sauce) red sauce I've ever made.  Even the vegetarian version I made for my older girl got a double thumbs up.  Link to source is at the end of the post.

Note: I couldn't find the Barefoot Rich Red Blend, so I went with the only thing close I could find - Cocobon Red Blend.  You can, of course, substitute beef stock in place of the wine if you prefer.

Spicy Sausage Rigatoni

Ingredients

1 tablespoon oil or butter

half of a yellow onion, minced

4 carrots, minced

12 ounces spicy Italian sausage (casings removed ­ just the ground meat)

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1½ teaspoons salt

½ teaspoon black pepper

½ cup Barefoot Rich Red Blend

1 28 ounce can San Marzano tomatoes, including their juice

¼ cup balsamic or Italian dressing (optional)

1 lb. whole wheat rigatoni

½ cup reserved pasta water

Parmesan and parsley or basil for topping

Instructions

1. Heat the oil in a skillet over medium high heat. Add the onion and carrots ­saute for 10 minutes or so, until the vegetables are very soft.

2. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.

3. Add the tomatoes and dressing ­ simmer for 10­20 minutes while the pasta is cooking.

4. Cook the pasta according to package directions. When draining, reserve ½ cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more Barefoot Rich Red Blend!

Recipe by Pinch of Yum at http://pinchofyum.com/spicy­sausage­rigatoni