12 oz (casings removed, just the ground meat) Merguez Sausage
1 tablespoon oil or butter
half of a yellow onion, minced
4 carrots, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup Barefoot Rich Red Blend
1 28 ounce can San Marzano tomatoes, including their juice
1 lb. whole wheat rigatoni
1/2 cup reserved pasta water
Parmesan and parsley or basil for topping
Heat the oil in a skillet over medium high heat. Add the onion and carrots – saute for 10 minutes or so, until the vegetables are very soft.
Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine to get the browned bits off the bottom of the pan.
Add the tomatoes and dressing – simmer for 10-20 minutes while the pasta is cooking.
Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil.