Coopers Hawk Gluten Free Country Rigatoni

Ingredients

• 2 Tablespoons Olive Oil
• 1 Pinch of Crushed Red Pepper Flakes
• 1/2 Cup Button Mushrooms, Cut in Half
• 1 Pinch of Kosher Salt
• 3 Dashes of Cracked Black Pepper
• 2 Ounces Italian Sausage, Cooked and Crumbled
• 1.5 Ounces Caramelized Onions, Rough Chopped
• 2 Tablespoons Cooper's Hawk Chardonnay
• 3 Ounces Garlic Cream Sauce
• 3 Ounces San Marzano Tomato Sauce
• 4 Ounces Chicken, Roasted and Pulled
• 8 Ounces Barilla Gluten Free Rigatoni Pasta, Cooked Al Dente
• 2 Tablespoons Garlic Butter
• 1/2 Teaspoon Basil, Chopped
• 1/2 Teaspoon Parsley, Chopped
• 10 Oven Roasted Grape Tomato Halves
• 2 Teaspoons Ground Parmesan Cheese
• 2 Tablespoons Olive Oil
• 3/4 Cups Onion, Spanish, Diced, half inch
• 1/4 Cup Garlic, Chopped
• 3/4 Cups Cooper's Hawk Chardonnay
• 1 1/2 Cup Seasoned Chicken Stock
• 32 Ounces Heavy Cream
• 1/4 Teaspoon White Pepper
• 1/4 Cup Extra Virgin Olive Oil
• 3 Tablespoons Garlic, Chopped
• 1 1/4 Cup Onion, Spanish, Diced, quarter inch
• 1 Tablespoon Dried Oregano
• 1 Cup White Wine
• 1 Canned San Marzano Tomatoes, Crushed By Hand (quart size)
• 3 Tablespoons Sugar
• 2 Teaspoons Kosher Salt
• 1/4 Teaspoon Black Pepper, Fresh Ground

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