Rigatoni dell'Estate

Ingredients: 

1 pound mezzi (half) rigatoni

1 pound Italian sausage (mild or spicy)

1 large carrot, chopped finely

2 celery stalks, chopped finely

1 small yellow onion, chopped finely

8 ounces Marscapone cheese

1/8 cup parmigiano

1/2 teaspoon Stella's Table Pepper Essential Blend

1 teaspoon Stella's Table Herb Essential Blend

Instructions:

Bring a pot of salted water to boil. 

Using a deep frying pan, cook the sausage (if you bought the sausage in a casing, remove first.) Break up the sausage as you cook. Once it is cooked, remove the sausage from the pan and drain the oil. Leave enough to sauté the onion, carrot and celery.  

Sauté the onion, carrot and celery until the onion is translucent. Once that occurs, add the sausage and continue cooking until the carrots are cooked. Add the pepper and herb blends. Stir until combined.

Once the water is boiling, add the rigatoni and cook to al dente (follow package instructions). 

Once the pasta is cooked, add to the sausage mixture. Stir in the parmigiana. 

Serve hot and enjoy!