Rigatoni Bolognese
When we visit Seattle, we always try to fit in a meal at Palomino’s. On one of our first visits, our server recommended their rigatoni bolognese. It’s not something I would normally order, but I took a chance and was so glad I did. It’s now my go-to order every time we visit.
Unfortunately, we are nowhere near a Palomino’s location. Since once-a-year visits were not going to cut it, I scoured the internet for a copycat recipe. I was able to find a couple, but the websites and posts were later deleted.
Luckily, I have a hard copy, which is a combination of the various recipes I found. This is a go-to recipe in our house, and a crowd-pleasing, easy dish for company. I hope you enjoy it as much as we do.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
(large) servings
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Ingredients
- 1 lb mild italian sausage
- 2 tbsp garlic minced
- 1/2 tsp crushed red pepper chili flakes
- 2 lb can plum tomatoes drained and diced
- 1/4 cup parsley minced
- 1/2 cup roasted red peppers diced
- 4 tsp dried oregano
- 1 cup heavy cream (or whipping cream)
- 1 lb rigatoni
- salt and pepper to taste
- Parmesan cheese for garnish
Ingredients
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Instructions
- Brown sausage over medium heat.
- Add garlic and sauté for approximately one minute.
- Add chili flakes, tomatoes, parsley, red peppers and oregano. Reduce heat and simmer uncovered for 20 minutes until slightly thickened.
- Meanwhile, cook rigatoni according to package directions. Drain and set aside.
- Add heavy cream to sauce and bring to a simmer.
- Toss sauce with pasta.
- Garnish with parmesan, if desired, and serve.
