Rigatoni with Onion and Sausage Ragu
Ingredients
- 4 Italian sausages
- 2 tbsp (30 mL) extra-virgin olive oil
- 3 lbs (1.5 kg) Spanish or white onion (about 4), thinly sliced
- 5 cloves
- 2 bay leaves
- 3/4 cups (175 mL) dry white wine
- 3/4 tsp (4 mL) salt
- 1 can (14 oz/398 mL) chopped tomatoes
- 1/3 cup (75 mL) finely chopped flat-leaf parsley
- 1 lb (500 mL) rigatoni
- Grated Parmesan cheese
Preparation
Prick sausages a few times on both sides. In large skillet or Dutch oven, heat oil over medium-high heat; brown sausages (they don't have to be fully cooked through), about 5 minutes. Transfer to plate.
Add onions, cloves and bay leaves to skillet; cook, stirring often (reduce heat if onions are sticking or browning too quickly), until onions are soft and golden brown, 30 to 40 minutes. Stir in wine and salt; cook until liquid is reduced to 2 tbsp/30 mL, about 5 minutes.
Slice sausage into chunks and return to skillet; stir in tomatoes and bring to boil. Cover and reduce heat to medium low; simmer, stirring occasionally, for 15 minutes. Stir in parsley.
Meanwhile, cook pasta according to package directions until al dente; drain and divide among individual plates. Spoon sauce over top. Serve with Parmesan cheese.
Makes 4 to 6 servings.
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