Toasted Onion Rigatoni with Seared Sausage and Onion Gravy
Serving Size: 4-6
Prep Time: 10 Minutes
Cook Time: 1 Hour, 25 Minutes
Total Time: 1 Hour, 35 Minutes
Ingredients:
1 lb. Pappardelle’s Toasted Onion Rigatoni
4-6 Bratwursts
1 Tbsp. vegetable oil
Onion gravy:
8 Tbsp. butter
4 white onions, sliced
2 bay leaves
4 thyme sprigs
Salt & pepper, to taste
2 Tbsp. all-purpose flour
2 tsp. brown sugar
2 tsp. red wine vinegar
8 oz. red wine
1 Tbsp. extra-virgin olive oil
16 oz. beef stock
1/2 cup parsley, finely chopped
Instructions:
- Melt butter in large skillet on medium heat. Add bay leaves and thyme and cook for 1 minute. Add onions, sugar, and salt & pepper. Slowly cook onions down until sticky and caramelized, about 35-45 minutes.
- Add flour and stir until incorporated. Cook for 1 minute. Add red wine and red wine vinegar. Bring to a simmer and reduce wine by half then add stock. Bring to a boil and cook for about 6-8 minutes until desired thickness is reached. Turn off heat and remove thyme sprigs and bay leaves.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet over medium heat, add olive oil and sauté whole bratwursts until sides obtain seared crust, about 10 minutes. Add 1/4 cup water into skillet and cover with lid. Cook until sausages are fully cooked, about 10 minutes. Let cool then slice bratwursts.
- Divide the pasta into serving dishes. Top with sausages and onion gravy. Garnish with parsley. Serve and enjoy!
