Pasta Alla Buttera Recipe
Locally Made Zelli Rigatoni, Wild Boar Sausage, Sweet Peas, Spinach, Creamy Arrabbiata Sauce
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Ingredients
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Pasta
Protein
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the Zelli rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Sausage and Vegetables
- 2
Cook the Wild Boar Sausage
In a large skillet over medium heat, add olive oil. Once hot, add the wild boar sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- 3
Add Vegetables
Add minced garlic, sweet peas, and fresh spinach to the skillet. Cook for an additional 3-4 minutes, until the spinach wilts and the peas are tender.
Sauce Preparation
- 4
Make the Arrabbiata Sauce
Stir in the crushed red pepper flakes and crushed tomatoes into the skillet. Let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- 5
Add Cream and Season
Add the heavy cream and mix well. Season with salt and black pepper to taste. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the drained rigatoni to the skillet and toss to coat the pasta evenly with the sauce. Cook together for 2-3 minutes over low heat.
- 7
Serve
Serve hot, topped with grated Parmesan cheese and chopped fresh basil.
