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


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


  1. 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. 
  2. 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.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  4. 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.
  5. Divide the pasta into serving dishes. Top with sausages and onion gravy. Garnish with parsley. Serve and enjoy!