Located in the heart of Aldershot at 195 Plains Road East. We specialize in premium Extra Virgin Olive Oils from around the world and Aged White and Dark Balsamic Vinegars from Modena Italy.
Our store is a "tasting bar", meaning you can freely sample the oils and vinegars until you find your perfect flavour combination.
We pride ourselves on offering wonderful customer service and enjoy helping our clientele find the right products that make preparing delicious and healthy meals fun for the whole family.
I have been very fortunate to have always worked in and with small businesses and I understand that, together with community support, small local businesses contribute to making wonderful and unique neighbourhoods.
We look forward to seeing you at The Olive Oil Dispensary where we hope you will enjoy learning about Extra Virgin Oil Oils and Aged Balsamic Vinegars while tasting some wonderful flavours from around the world.
RIGATONI WITH SAUSAGE
• 2 tablespoons of Nocellara EVOO
• 1 tablespoon of Milanese Gremolata
Olive Oil
• 1 cup of chopped yellow onions
• 1 ½ lbs of sweet Italian sausage
• 1/2 cup of spinach
• Kosher salt and ground pepper
• ½ teaspoon Red pepper flakes
(optional)
• 1 cup of white wine
• 1 cup of heavy cream
• 2/3 cup of half and half
• 2 tablespoons of tomato paste
• 1 lb. of rigatoni pasta
• ½ up of chopped fresh parsley
• 1 cup of grated Italian Parmesan cheese
Heat Nocellara EVOO in a skillet over medium heat, add onions and sauté
until tender, add sausage and cook for 6-7 minutes until browned, add
Milanese Gremolata Olive Oil, spinach and red pepper flakes. Add a pinch
of salt, pepper and pour in the white wine. Bring to boil and lower the heat,
add heavy cream, half and half and tomato paste. Cover and let simmer
over low-medium heat for 15 minutes, until sauce it thickened.
In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until
it is al dente – Drain pasta and add to the sauce, stir to coat evenly. Let
the pasta sit in the skillet so it absorbs some of the sauce. Before serving
add Italian Parmesan cheese and stir in parsley. Serve hot.
