Bagutta Recipe
Creamy tomato sauce with white wine, sweet sausage & a hint of onion. Tossed with rigatoni pasta.
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Ingredients
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Sauce Ingredients
Pasta Ingredients
Method
Sauce Preparation
- 1
Sauté the Onion
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 2
Cook the Sausage
Add the sweet Italian sausage to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 7-10 minutes.
- 3
Add Garlic
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Combine Tomatoes and Wine
Pour in the canned crushed tomatoes and white wine, stirring to combine. Bring the mixture to a simmer.
- 5
Simmer the Sauce
Reduce heat to low and let the sauce simmer for about 15 minutes, allowing the flavors to meld.
- 6
Add Cream and Seasonings
Stir in the heavy cream, salt, black pepper, dried oregano, and chopped fresh basil. Allow to simmer for another 5 minutes, adjusting seasoning as needed.
Pasta Preparation
- 7
Cook the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes.
- 8
Drain the Pasta
Once cooked, drain the pasta and reserve a cup of pasta water.
- 9
Combine Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss gently to combine, adding reserved pasta water if needed to loosen the sauce.
- 10
Serve
Serve hot, garnished with additional fresh basil if desired.