Rigatoni with Sweet Sausage

 

Once or twice a month, Will usually requests a pasta dish that can be served with my Sunday Gravy. The rigatoni with sweet Italian sausage is one of his favorite dishes (and mine, since it's so easy!). For the sausage, I usually buy the Calabrese sausage at the Italian market in town, but if you prefer something spicier paprika sausage will also work. If you've made the gravy ahead of time, put it back on the stove and bring to a simmer, for about an hour. If you're making it the same day as the rigatoni, make sure you start the sauce early in the morning and let it simmer on the stovetop for at least six hours. 

Ingredients:

6-7 cups Sunday gravy

1 lb rigatoni

1 1/2 lbs Italian sweet sausage, chopped into small pieces with casings removed

4 garlic cloves, minced

2/3 cup white wine (I prefer either Pinot Grigio or Orvieto)

1 cup grated parmigiano reggiano

extra virgin olive oil

Directions:

1. Bring a large pot of salted water to a boil. Add the rigatoni, and cook until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the sausage to the skillet and brown on all sides. Add the garlic, then add the wine and bring to a boil. Cook until the wine is absorbed by the sausage, then add to the pot of gravy and stir to combine. Let the sausage mixture sit in the gravy for about 1/2 hour. 

3. Add the penne to a large serving bowl. Add 3-4 cups of the gravy to the bowl, and mix well to combine. Grate the cheese over the pasta/sausage mixture, and serve immediately.