Rigatoni With Sausage And Clams


three fourths pound sweet or hot Italian sausage (we used half and half)
one pound rigatoni
half cup diced onion
quarter cup diced garlic
olive oil
two cans clams
one ten-ounce can clam juice
one cup dry rose wine
salt and pepper
crushed red pepper flakes
dried thyme
dried oregano
one third cup heavy cream
two tablespoons chopped flat parsley
pecorino di moliterno for grating

Sautee the onions a bit, add the garlic, red crushed pepper flakes, small pinch of thyme, small pinch of oregano, and cracked blacked pepper, and continue to sautee until the garlic is nice and toasty.

Add the sausage (removed from the casing) and sautee until lightly browned, breaking it up well while you cook.

Deglaze with the rose, raise heat, and reduce until all the alcohol is gone.

Drain the juice from the clams, and add it and the can of clam juice (just over two cups total) to the sauce with two thirds of the chopped parsley. Keep reducing vigourously for about ten minutes.

Add the heavy cream, reduce the heat to a moderate simmer, and throw the rigatoni into salty boiling water.

When the rigatoni is very molto al dente, add about three fourths cup pasta water, the drained rigatoni, and the clams to the sauce. Turn heat up to to a very vigorous simmer, and finish cooking with gentle stirring for about two or three minutes. Turn off heat, cover, and allow to rest for about three minutes.

Plate, grate, sprinkle!! Serve with the dry rose.


  1. 'Tis Himself, OM says

    Why rose wine? I generally use a dry white (usually a chardonnay*) when cooking with seafood.

    Of course, the rule of thumb is never cook with a wine you’re not willing to drink. Your finished dish is only going to be as good as the ingredients that go into it.

    *Chardonnay can be too acidic after reduction for some people’s taste. Sauvignon blanc, being a little sweeter, doesn’t have this problem.

  2. Daniel says

    If I were not on a diet for my 195 pounds, I would make these rigatoni today. I’ll have to wait until next year 145 pounds-to be.
    I hope.

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