Name: Romantic Rigatoni [Rigatoni romantici]
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 300 g Rigatoni pasta; 500 ml reserved pasta water (to adjust later); 45 ml extra virgin olive oil; 400 g celery (chopped); 2 yellow onion (chopped); ½ tsp. salt; 450 g Italian sausage (ground and mild); 6 cloves garlic (minced); 1 tsp. fennel seeds (crushed); 150 g tomato paste; 1 cup white wine (or chicken broth); 300 g heavy cream; 150 g kale (to taste chopped ); 30 g Parmigiano Reggiano cheese (freshly grated); ½ tsp. crushed red pepper (to taste)

By Denis Elas The Chef

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Romantic Rigatoni is an Italian dish combining flavorful Italian sausages, onions, celery, kale and a creamy tomato sauce with Parmigiana.

What makes this recipe romantic? The base recipe I used to create this one is called "Date Night Rigatoni". I changed the name to my personal adaptation. The Romantic Rigatoni features rich and comforting flavors creating a warm shared experience that brings couples closer together over a delicious meal.

"With every forkful of creamy rigatoni, love unfolds as two hearts share a warm and comforting meal together."

Recipe dedicated to:My friend, artist and vlogger Jen alias Petite Yun (IG@petite.yun YT@yun.ni.)

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Instructions

The Preparation

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Gather the ingredients. Start by cleaning and chopping 400 g celery and 2 yellow onion. Mince 6 cloves garlic.
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Clean and chop 150 g kale.

The Rigatoni

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In a large pot, boil water and add a generous amount of rock salt. Cook the 300 g Rigatoni pasta according to the package directions until al dente. Reserve 500 ml reserved pasta water before draining the pasta.

The Romantic

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In a cooking pot, heat the 45 ml extra virgin olive oil over medium-high heat. Add the chopped 400 g celery and 2 yellow onion with ½ tsp. salt, and sauté until they are very soft, about 10 minutes.
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Add the ground 450 g Italian sausage to the pot. Cook, breaking it into small pieces, until it is browned and cooked through.
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Reduce the heat to medium. Add the minced 6 cloves garlic, 1 tsp. fennel seeds, and 150 g tomato paste to the pot. Sauté for about 3 minutes until fragrant.
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Pour in 1 cup white wine and allow it to simmer until reduced slightly.
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Stir in the 300 g heavy cream and let it come to a low simmer.
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Add the chopped 150 g kale. Cook for another 2-3 minutes, or until the kale is wilted.
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Toss the cooked 300 g Rigatoni pasta with the sauce. If the sauce is too thick, add in increments the earlier 500 ml reserved pasta water until the desired consistency is reached.

The Serving

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Mix in the freshly grated 30 g Parmigiano Reggiano cheese and sprinkle with ½ tsp. crushed red pepper. You should taste the recipe and adjust the salt to taste at this point. Serve immediately with additional Parmesan, if desired. Enjoy your delicious Romantic Rigatoni [Rigatoni romantici].