Prepare the Marinara Sauce: Heat Extra virgin olive oil in a large Dutch oven over medium heat. Add Shallot and cook until translucent, about 5 minutes. Add Garlic and cook for 1 minute more. Deglaze the pot with Dry red wine, scraping up any browned bits. Stir in San Marzano DOP crushed tomatoes, Dried oregano, Dried basil, Sugar, Salt, and Pepper. Bring to a simmer, reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Fennel Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Buffalo milk Ricotta cheese, Parmigiano-Reggiano cheese, Egg yolk, Italian seasoning blend, Garlic powder, Red pepper flakes, Sea salt, and Freshly ground black pepper. Mix well.
Cook the Rigatoni: Cook Bronze-die Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmigiano-Reggiano cheese and fresh basil.
Ingredients
6
1450pound Bronze-die Rigatoni pasta
1450pound Fennel Italian sausage, removed from casings
Prepare the Marinara Sauce: Heat Extra virgin olive oil in a large Dutch oven over medium heat. Add Shallot and cook until translucent, about 5 minutes. Add Garlic and cook for 1 minute more. Deglaze the pot with Dry red wine, scraping up any browned bits. Stir in San Marzano DOP crushed tomatoes, Dried oregano, Dried basil, Sugar, Salt, and Pepper. Bring to a simmer, reduce heat to low, cover, and cook for 1.5-2 hours, stirring occasionally.
Prepare the Sausage Filling: In a large skillet, cook Fennel Italian sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. In a large bowl, combine cooked sausage, Buffalo milk Ricotta cheese, Parmigiano-Reggiano cheese, Egg yolk, Italian seasoning blend, Garlic powder, Red pepper flakes, Sea salt, and Freshly ground black pepper. Mix well.
Cook the Rigatoni: Cook Bronze-die Rigatoni pasta according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
Stuff the Rigatoni: Carefully stuff each Rigatoni tube with the Sausage Filling. This is easiest to do with a small spoon or piping bag.
Combine and Serve: Add the stuffed Rigatoni to the Marinara Sauce. Gently toss to coat. If the sauce is too thick, add a little of the reserved pasta water. Simmer for 10-15 minutes to heat through. Serve immediately, garnished with extra Parmigiano-Reggiano cheese and fresh basil.
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