Rigatoni Salsiccia

The Wine Road in Northern Sonoma County is gearing up for its 20th Winter Wineland, a wine event with over 120 wineries participating the weekend of January 14-15, 2012.   Click here for more information and to purchase tickets.

At the Wine Road’s last event, the 2011 Wine and Food Affair, Hawley Winery in Healdsburg offered this Rigatoni Salsiccia to pair with their 2010 Zinfandel.  This wine country recipe from Baci Cafe and Wine Bar is easy and delicious, just be sure to use high quality sausage and Zinfandel when you make it.

Rigatoni Salsiccia

1 pound fennel sausage, removed from casings

1 yellow onion, finely diced

1 Tablespoon garlic, minced

3 ripe tomatoes

4 cups organic Italian tomato sauce

2 cups Hawley Zinfandel

Salt and Pepper to taste

1/2 cup parmesan cheese, grated

1 pound dry rigatoni

In a large frying pan over medium heat, sauté the sausage until it’s slightly brown.  Drain off the grease, and add the onion, garlic, and fresh tomatoes.  Cook until the meat is coarse.  Add the tomato sauce and wine, and let the mixture simmer for one hour.  Add salt and pepper to taste.

Bring a large pot of salted water to a boil and add the pasta, cooking it until it’s al dente, or firm to the bite.  Toss the pasta with the salsiccia sauce, and when you’re ready to serve, top with the grated cheese.

Serves 6.

Recipe © Baci Cafe and Wine Bar.  All Rights Reserved.  Reprinted with permission.