Rigatoni Arrabbiata

About the chef:

Chef Anthony DelBrocco is the owner of Mettawas Station and the founder of Majanna’s Quality Sauces and Oils all of which are used and available for purchase at Mettawas Station.

Rigatoni Arrabbiata

Serves 4.

Producer: Butcher of Kingsville (Sausage)
Other Products: Majanna’s, Willow Tree Market, Pelee Island Winery

Ingredients (per 500g of Rigatoni):

• 4 Links of Butcher of Kingsville Italian Sausage cooked and sliced
• ¼ Cup Olive Oil
• 3 cloves of garlic minced
• 500ml Majanna’s Tomato Basil Sauce
• 1 tbsp Majanna’s Mediterranean Hot Peppers
• 1 Fresh Local Sweet Bell Pepper Sliced – Willow Tree Market Kingsville
• ¾ tsp salt
• ¼ tsp pepper
• ¼ Cup Pelee Island Winery Pinot Grigio (or any of their dry white wines)
• ½ Cup Grated Parmesan

Making the perfect Rigatoni:

1. Cook pasta according to package directions
2. Heat oil in a large skillet over medium heat then stir in garlic and bell pepper stirring constantly for 2 minutes
3. Add Majanna’s Mediterranean Hot Peppers and Butcher of Kingsville Italian Sausage
Stirring for 2 minutes
4. Add white wine, salt, pepper and Majanna’s Tomato Basil Sauce and bring to a boil
5. Remove from heat.
6. Once the pasta is cooked and drained, add to the tomato mixture stirring to coat.
7. Serve topped with grated parmesan

Pair with GL Heritage IPA