Rigatoni with Braised Sausages in Red Wine-Tomato Sauce

• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 6 whole Italian Pork Sausages
• 1 whole Large Onion, Chopped
• 4 cloves Garlic, Minced
• 1/4 cups Tomato Paste
• 2 cups Dry Red Wine
• 2 cans (28 Oz. Size) Whole Peeled Tomatoes, Preferably San Marzano
• 1 bunch Basil (2 Medium Stems With Leaves)
• Salt And Pepper
• 1 teaspoon Sugar (optional)
• 1 pound Rigatoni Pasta

1. Warm 1 tablespoon of oil in a large sauce pan or Dutch oven over medium heat.
2. Add sausages to the pan.
3. Brown on all sides, about 58 minutes total.
4. Remove sausages and set aside.
5. Add remaining oil to the pan.
6. Add onion, season with salt and pepper, and saute 35 minutes or until translucent.
7. Add garlic and saute for 30 seconds to 1 minute.
8. Add tomato paste and cook for 57 minutes, stirring often.
9. Stir in wine, increase heat to medium-high, and reduce to about 1/3 cup.
10. Reduce heat to medium, add tomatoes, and roughly crush with a wooden spoon or potato masher.
11. Season with salt and pepper.
12. Return sausages to pan and add basil.
13. Bring sauce to a rapid simmer, reduce heat to medium-low to low heat and partially cover with lid.
14. Simmer until, stirring occasionally, 23 hours or until sausages are very tender and sauce is deeply flavorful.
15. Add water, as needed, if sauce becomes too thick.
16. Taste and adjust seasoning, if needed.
17. Add sugar at this point, if desired.
18. Discard basil stems and keep warm.
19. For pasta, bring a large pot of salted water to a boil.
20. The water should taste like salt water.
21. Add rigatoni and cook until al dente.
22. Drain.
23. Add pasta back to pot with heat off.
24. Ladle in just enough sauce to coat and stir to combine.
25. Transfer to large bowl.
26. Garnish with basil and serve with cheese and additional sauce, if desired.
27. Any remaining sauce can be frozen.
28. Enjoy.
29. Note: From experience, I suggest you make sure you buy a wine that you find pleasant to drink, as the flavors will concentrate and really affect the flavor of the sauce.
30. Im not implying you need to spend upwards of $25-$30; however, I bought a not-so-palatable bottle for $7 once and regretted it.
31. Extra sugar helped balance the bitter, tannin flavors, but Ive had much better results using a higher quality bottle of wine in the past.

olive oil, italian pork sausages, onion, garlic, tomato paste, red wine, tomatoes, basil, salt, sugar

Taken from tastykitchen.com/recipes/main-courses/rigatoni-with-braised-sausages-in-red-wine-tomato-sauce/ (may not work)