Rigatoni Country Style Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz rigatoni and cook according to package for al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Brown the meats

Heat 2 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 4 oz diced bacon or pancetta and cook until fat renders and pieces are crisp, about 4–5 minutes. Add the 12 oz crumbled Italian sausage and break up with a spoon; cook until no longer pink and beginning to brown, 5–7 minutes. Use a slotted spoon to move some of the meat to one side, leaving fat in the pan (leave at least 1–2 tablespoons).

Sauté aromatics

Reduce heat to medium. Add 1 cup finely diced yellow onion, 1 grated carrot, and 1 stalk finely diced celery to the pan. Sauté in the meat fat for 6–8 minutes until softened and translucent. Add 4 minced garlic cloves and 1 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Add 5 oz sliced mushrooms to the pan and cook until they release their liquid and are browned, 4–6 minutes. Stir in 2 tablespoons chopped parsley and most of the basil (reserve a small amount for garnish).

Push the mixture to the side and add 2 tablespoons tomato paste; cook and stir the paste for 1–2 minutes to caramelize and deepen flavor. If using, pour in 1 tablespoon dry red wine to deglaze the pan, scraping up browned bits. Add the 14 oz crushed tomatoes and 1 cup chicken or vegetable stock. Stir everything together, bring to a gentle simmer, then reduce heat to low and simmer uncovered for 10–12 minutes to thicken slightly.

Stir in 1 tablespoon heavy cream (or milk) and 1 tablespoon butter to enrich the sauce. Add 1 teaspoon salt and 1 teaspoon freshly ground black pepper, taste and adjust seasoning. Stir in 1 cup finely grated Parmesan cheese until melted and the sauce is glossy. If sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach desired consistency.

Add the drained rigatoni to the sauce and toss gently over low heat for 1–2 minutes to marry pasta and sauce. If needed, loosen with up to 1/2 cup reserved pasta water. Finish with remaining chopped basil and a final sprinkle of parsley.

Serve immediately in warmed bowls and pass extra grated Parmesan at the table. Optionally garnish with an extra drizzle of olive oil and a pinch more red pepper flakes.