Rigatoni with Salami and Red Wine Sauce
Rigatoni, tossed with a chunky fresh tomato sauce flavored with bits of Genoa salami, garlic, onion and red wine is a quick-to-fix pasta dish perfect for a weeknight meal.
Ingredients
- 10 ounces rigatoni
- 1/4 lb Genoa salami, two 1/4-inch thick slices
- 3 tablespoon extra virgin olive oil
- 1 cup onion, chopped
- 1 medium carrot, chopped
- 1 large stalk celery, chopped
- 3 cloves garlic, very finely chopped
- 6 tablespoons red wine
- 2 tablespoons tomato paste
- 3 large Roma tomatoes, seeded and chopped
- 1/3 cup fresh parsley, chopped
- Salt and freshly ground black pepper
- Parmigiano-Reggiano cheese for grating
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Cut the salami into small cubes and set aside.
- Heat the olive oil over medium heat in a large skillet. Add the onion and sauté until slightly softened, 2 minutes. Add the carrot and continue cooking for 2 to 3 minutes. Add the celery and garlic and cook until the carrots are very tender and the entire mixture is nicely caramelized, 4 to 5 minutes longer.
- Add the red wine and tomato paste and stir until smooth. Add the salami, cover and simmer gently for 5 minutes. Season to taste with salt and pepper. Add the tomatoes, reduce the heat to low, cover and keep warm, stirring occasionally while the pasta cooks.
- Cook and drain the rigatoni according to package directions. Add the parsley to the sauce and combine with the pasta. To serve, plate individual servings and top with grated Parmigiano-Reggiano.