RIGATONI IN MEDITERRANEAN PINK SAUSAGE SAUCE

Pasta|Ciao Bella|Italian|Pork

Ingredients

1, 8.5 ounce jar julienned sun-dried tomatoes in oil

1, 14.5 ounce jar marinated artichokes, quartered

1 large onion, chopped

6 garlic cloves, chopped

2 pounds bulk sweet Italian sausage

1 ½ tablespoons Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon red pepper flakes

½ cup dry red wine

2, 28 ounce cans chopped tomatoes (preferably San Marzano)

1 ½ tablespoons tomato paste

1, 4 ounce jar capers, drained

½ cup heavy cream

2 pounds rigatoni, cooked al dente to package directions

½ cup grated parmesan cheese, plus more for sprinkling on finished dishes

4 tablespoons fresh parsley or basil leaves, chopped for garnish

Instructions

Drain the oil from the sun-dried tomatoes and artichoke into separate small bowls and set aside.

Heat 2 tablespoons of the sundried tomato oil and 2 teaspoons of the artichoke oil in a large deep skillet over medium high heat. Add the onions, garlic, and sausage to the pan and cook, breaking the sausage up with a spatula, for 4-5 minutes until the sausage is mostly cooked through. Add the Ciao Bella Italian seasoning, salt, black pepper, and pepper flakes to the pan. Cook, stirring frequently, for another 2 minutes.

Add the red wine, both cans of tomatoes, tomato paste, capers, reserved (drained) artichokes and sun-dried tomatoes to the pan and bring to a boil, stirring. Reduce the heat to a low boil and stir in the heavy cream. Cook for 10-15 minutes on low, stirring frequently.

Add the rigatoni, parmesan cheese, and 3 tablespoons of the parsley to the pan and toss, toss, toss until everything is well coated in the sauce.

Serve hot in bowls garnished with more chopped parsley or basil and more parmesan on the side.