Dark Rum Bolognese with Pappardelle
A tropical twist on a rich Italian classic
Let’s give cozy Italian comfort food a tropical upgrade! This Dark Rum Bolognese is savory, silky, and deeply flavorful, thanks to a splash of Kōloa Dark Rum. Simmered low and slow with onions, carrots, tomatoes, and milk, the result is a bold, luxurious sauce that clings perfectly to wide ribbons of pasta.
Pair it with a glass of red wine, a sprinkle of Parmesan, and a cool island breeze (even if it’s coming from your kitchen fan).
Why Add Kōloa Dark Rum?
The Kōloa Dark Rum doesn’t just bring island spirit, it balances the acidity of tomatoes with warm notes of Tahitian vanilla, espresso, and semi-sweet chocolate. It’s like deglazing with wine, but deeper and more intriguing.
Servings: About 6–8 servings
Ingredients
2 tbsp extra virgin olive oil
2 tbsp unsalted butter (plus 2 tbsp more for the pasta)
1 1/2 cups onion, finely chopped
1 celery stalk, finely chopped
1 medium carrot, peeled and shredded
3 garlic cloves, minced
