Rosa Grazi Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz penne and cook until al dente according to package instructions (typically 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare sauce base

In a large sauté pan or skillet over medium-low heat, add 1 tablespoon extra-virgin olive oil. Once warm, add the diced onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Combine Diana and Alfredo

Add 1 cup Diana sauce and 1 cup Alfredo sauce to the skillet with the aromatics. Stir to combine and gently bring to a low simmer. Season with 1/2 teaspoon black pepper and adjust salt later if needed. If the sauce is too thick, loosen with 1/4–1/2 cup reserved pasta water.

Finish pasta in sauce

Add the drained penne to the skillet and toss to coat thoroughly. If needed, add up to the remaining reserved pasta water, a few tablespoons at a time, to reach a glossy, saucy consistency that clings to the pasta (about 2–4 tbsp). Cook together for 1–2 minutes so pasta absorbs sauce flavors. Taste and adjust seasoning.

Prepare sausage link

Using one of the Graziano's links, slice it into 1/4-inch rounds. From the second link, remove about 3 oz of filling into a small bowl and reserve the remainder of the link for another use (or slice the rest and add if desired).

Brown sausage

In a separate medium skillet over medium-high heat, add a thin film of olive oil or use the same pan after removing pasta if desired. Add the sliced sausage rounds and the 3 oz ground sausage. Cook, stirring occasionally, until the rounds are browned and the ground sausage is fully cooked and caramelized in spots, about 6–8 minutes. Break up the ground sausage into bite-sized pieces as it cooks. Drain any excess fat, leaving a little for flavor.

Add meatball

Warm the cooked meatball in the sausage skillet for 2–3 minutes, turning to heat through. If meatball is chilled or larger, heat until internal temperature reaches 165°F (74°C). Keep warm.

Combine with pasta

Fold the cooked sausage pieces (both sliced and ground) into the pasta and sauce mixture. Toss gently to evenly distribute the meat. Allow to cook together 1 minute so flavors meld.

Divide the sauced penne and sausage between serving plates (serves 4). Place one warmed meatball on top of each portion. Spoon an additional 1–2 tablespoons Diana sauce over the meatball and a light drizzle around the pasta for appearance and extra flavor.

Sprinkle each portion with chopped fresh parsley and 2 tablespoons grated Parmesan cheese if using. Serve immediately while hot.