Romantic Rigatoni

Why go out when you can stay in.  This pasta is perfect to make when you’re wanting to make a great impression.  It’s quick, easy and it’s a home run if you’re doing a date night in. It’s creamy rich sauce, sausage and kale beautifully compliment each other for a flavour explosion that will having you wanting seconds.

Marnie and I were chatting about going out to dinner with our hubby’s when I thought why don’t we just stay in, grab an amazing bottle of vino and do dinner at home.  Her response was “what are you going to make?”  I immediately said “I just came across this delicious looking recipe and I just have to make it for you.”  This pasta was a hit with us so I hope you guys try it out and love it as much as we did.


Author: Pinch of Yum

Photo By: Pinch of Yum



  • 1 lb rigatoni + 2 cupreserved pasta water
  • 3 tablespoonolive oil
  • 2 cups chopped fennel or celery (I used fennel)
  • 1 large yellow onion, chopped
  • 1 lb Italian sausage
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed or chopped*
  • 1/4 cup tomato paste
  • 1 cup dry white wine or chicken broth (I used white wine)
  • 1 1/4 cupheavy cream
  • 2 cupchopped kale
  • 1 teaspoon salt
  • freshly grated Parmesan cheese
  • red pepper flakes


  1. Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
  2. Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.
  3. Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
  4. Fall In Love: Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

If you’ve tried this recipe let us know what you think by leaving a comment 🙂

Trivento Golden Reserve Malbec 2015

This is the wine that we chose to pair with our chimichurri sauce and steak for tonights dinner.  We really enjoy Malbec’s from the Mendoza region for their complexity.

This wine is rich and refined, showing good power to the dark plum, cherry and blackberry flavors. Espresso and dark chocolate notes carry through to the firmly tannic finish. Drink now through 2022.

About the Trivento Golden Reserve Malbec 2015 Wine:

    • POINTS: 92 Points
    • BRAND: Trivento
    • COUNTRY / STATE:Argentina
    • REGION: Mendoza
    • WINE TYPE: Red Wine
    • VARIETAL: Malbec
    • STYLE: Intense
    • TASTE: Plum, Spice
    • BODY: Full-bodied
    • SKU: 113990750-1

“A rich and round textured red with blueberry and mineral aromas and flavors. Full body, flavorful and juicy. So much going on here. Drink now or hold.” – James Suckling

Tried the Trivento Golden Reserve Malbec? Let us know what you think and leave a comment below!

Easy Chimichurri Sauce

I love chimichurri sauce to accompany many different dishes but my favorite pairing for this sauce is steak!  It’s a classic summer add on when grilling the perfect steak.  It’s fresh, vibrate in colour and the smell….I mean the smell is simply amazing.  I just can’t get enough of this super easy sauce.  When I have this with steak I pair it with this Malbec red wine along some great company! 🙂

I hope you make this and enjoy it as much as I do!


Chimichurri Sauce


  • 1 cup Cilantro (fresh)
  • 1 cup Flat leaf parsley (fresh)
  • 3 cloves of garlic (peeled)
  • 1/2 cup Red onion or Shallots
  • 2 Tbsp of fresh lime juice
  • 1/4 tsp Black ground pepper
  • 1/4 tsp Red pepper flakes (optional)
  • 1/4 tsp Salt
  • 1/2 cup Olive oil
  • 2 Tbsp Red wine vinegar


Put it all in a food processor and blend until combined. Pour into a dish and serve. You can make this in advanced and allow it to sit in the fridge (covered) to allow the flavours to develop more. It’s best to made the same day. Enjoy 🙂


Tried making this chimichurri sauce? Let me know us know if you loved it and leave comment below!

Photo and recipe from: ***