Rigatoni with Sausage Ragu in White Wine: A White Flavorful Delight

Name: Rigatoni with Sausage Ragu in White Wine: A White Flavorful Delight
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: Italian
Ingredients: 400 g Rigatoni pasta; 500 g Ground pork (preferably shoulder); 1 piece Onion (medium, finely chopped); 2 cloves Garlic (minced or pressed); 150 ml White wine (dry or semi-dry); 150 ml Heavy cream 30% or 36%; 2 tablespoons Olive oil; 1 teaspoon Dried thyme; 0.5 teaspoon Dried sage; 0.25 teaspoon Freshly grated nutmeg; 50 g Grated Parmesan cheese (for topping); to taste Salt; to taste Pepper

A rich ragu made with ground pork, reminiscent of Italian sausage flavor, cooked in white wine with the addition of cream and aromatic herbs. Served with rigatoni pasta, which perfectly absorbs the sauce. Creamy, hearty, and full of Italian sunshine.

Prep Time:20 minutesCook Time:60 minutesServings:4

by vxda

Rigatoni with Sausage Ragu in White Wine: A White Flavorful Delight

Ingredients

400gRigatoni pasta
500gGround pork (preferably shoulder)
1pieceOnion (medium, finely chopped)
2clovesGarlic (minced or pressed)
150mlWhite wine (dry or semi-dry)
150mlHeavy cream 30% or 36%
2tablespoonsOlive oil
1teaspoonDried thyme
0.5teaspoonDried sage
0.25teaspoonFreshly grated nutmeg
50gGrated Parmesan cheese (for topping)
to tasteSalt
to tastePepper

Instructions

Prepare the ingredients: Chop the onion and garlic. Measure out the wine and cream. Grate the Parmesan cheese.
Heat the olive oil in a large skillet over medium heat. Add the ground pork and cook, breaking it up with a fork, until it is no longer pink. This will take about 5-7 minutes.
Add the chopped onion and garlic to the meat. Cook, stirring, until the onion softens and becomes translucent, about 3-5 minutes.
Pour the white wine into the skillet and cook, stirring, until the wine has almost completely evaporated. This will allow the full flavor to develop.
Add the dried thyme, sage, nutmeg (if using), salt, and pepper. Mix well.
Reduce the heat to low, cover the skillet, and simmer the ragu for 45 minutes, stirring occasionally. If the sauce becomes too thick, add a little water or broth.
Meanwhile, cook the rigatoni pasta according to the package instructions in salted water. Cook al dente.
When the pasta is cooked, drain it, reserving about 1/2 cup of the pasta cooking water.
Pour the cream into the ragu and cook, stirring, until the sauce thickens, about 2-3 minutes. If the sauce is too thick, add a little of the pasta cooking water to thin it out.
Add the cooked pasta to the ragu and mix thoroughly so that the pasta is coated with the sauce. If it is too dry, add more pasta cooking water.
Serve immediately, garnished with grated Parmesan cheese (optional).
For children: Make sure the pasta is not too hot before serving. You can also cut the pasta into smaller pieces to make it easier to eat.