On Tap Oil & Vinegar Recipe Detail

Rigatoni with Sausage

with Milanese Gremolata & Extra Virgin Olive Oils

Ingredients:

• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Milanese Gremolata Olive Oil
• 1 cup yellow onions, chopped
• 1 1/2 lbs sweet Italian sausage
• 1/2 cup spinach
• Kosher salt and ground pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup white wine
• 1 cup heavy cream
• 2/3 cup half and half
• 2 Tbsp tomato paste
• 1 lb rigatoni pasta
• 1/2 cup fresh parsley, chopped
• 1 cup Parmesan cheese, grated

Directions:

Heat Extra Virgin Olive Oil in skillet over medium heat. Add onions and sauté until tender. Add sausage and cook 6-7 minutes until browned. Add Milanese Gremolata Olive Oil, spinach, red pepper flakes, pinch of salt, pepper, and white wine. Bring to boil then lower heat, add heavy cream, half and half, and tomato paste. Cover and let simmer over medium-low heat 15 minutes, until sauce has thickened.

In large pot, boil water and add 2 Tbsp salt. Cook rigatoni until al dente. Drain pasta and add to sauce, stirring to coat evenly. Let pasta sit in skillet so it absorbs some of the sauce.

Before serving, add Parmesan cheese and stir in parsley. Serve hot.