Rigatoni with Pork Sausage
This rich and satisfying pasta dish is sure to please the entire family. It is the most flavorful when the highest quality classic Italian products from our collection are used – give it a try!
- 1 lb. Gentile Rigatoni
- 1 lb. minced pork meat or sausage
- 1 medium onion, diced
- 1 small carrot, finely chopped
- 1 2-inch piece of celery, finely chopped
- 2 cloves of garlic
- 1/4 cup dry white wine
- 1 cup tomato sauce
- 4 tbsp. Trevi Extra Virgin Olive Oil
- fennel seeds, if available
- Halen Môn Finer Flake Sea Salt, to taste
- 1/2 cup Grana D’Oro Parmagiano Reggiano
Warm 2 tbsp. of olive oil in a pot over medium heat and stir in the onion, carrot, celery, and garlic until translucent. Add the meat and cook until it begins to catch on the bottom of the pan. Pour in the wine and reduce 3-4 minutes until it evaporates.
Add the tomato sauce, season to taste with fennel and sea salt, cover, and cook over low heat for about one hour. Add half a cup of water is too dry.
Once ready to cook the pasta, bring 4 pints of water to boil, add a spoonful of sea salt, and cook the pasta, stirring occasionally to prevent from sticking. Drain when al dente, pour the pasta back into the stockpot, and mix with the meat sauce and a 1/4 cup of olive oil over low heat. Adjust seasoning if necessary, stir in the cheese, and pour into a large round serving dish.
Serve immediately with grated cheese on the top and on the side for extra garnish.