Ingredients
- 1 tbsp butter
- 1 1/2 cloves garlic
- 1/2 yellow onion
- 2 stalks celery
- 2 carrots
- 12 oz spicy italian sausage
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup red wine
- 1 cans (28 oz) san marzano tomatoes
- 1/4 cup balsamic or italian dressing (optional)
- 11 oz rigatoni
- butter (optional)
Steps
- Boil the rigatoni in salted water until just tender, about 10 minutes, then drain.
- Melt the butter in a large pot over medium heat and cook the onion, celery, carrots, and garlic for five minutes.
- Crumble in the sausage and cook for eight minutes, stirring, until it reaches 160 F.
- Stir in the oregano, red pepper flakes, salt, pepper, and red wine, then simmer for three minutes.
- Add the tomatoes and simmer the sauce for 10 minutes.
- Toss the rigatoni with the sauce and heat it together for two minutes.
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