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Rigatoni Rosé with Sausage

It’s hard to deny the fact that pasta is delicious. Spaghetti, penne, macaroni in tomato sauce, bolognese, rosé, alfredo; they are all good. 


This pasta dish was made on a cold winter’s day, in the middle of Toronto’s wicked Ice Storm of 2013. Rigatoni noodles are paired with crispy cooked sausage and tossed in a thick and delicious rosé sauce.

Rigatoni Rosé


1. Set a large pot of water to boil. Once boiled, cook pasta as instructed on the box.
2. In a medium-sized frying pan over medium heat, drizzle 1 tbsp of olive oil. Once heated, add sausage of your choice. The photo above depicts fried all-beef hot dog slices, due to the inclement weather and lack of supplies, but turkey or pork sausage removed from its casing and crumbled works just as well!
3. Once cooked through and crispy, add 1.5 cups of marinara sauce. Cook for 3 minutes and add 3 tbsp of heavy whipping cream, or until sauce becomes desired shade of pink.
4. When the rigatoni has cooked, drain carefully and add back into pot. Cover with the sausage/rosé blend, and stir together.
5. Add a sprinkle of parmesan cheese before serving and enjoy!