Rigatoni Recipe
fennel sausage, onion, roasted red pepper, calabrian chili
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sausage
In a large skillet, heat the olive oil over medium heat. Remove the fennel sausage from its casing and add it to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Sauté the Vegetables
Add the diced onion to the skillet with the sausage and cook until the onion is translucent, about 3-4 minutes. Stir in the roasted red peppers and Calabrian chili paste, cooking for an additional 2 minutes.
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing to combine everything. Season with salt and black pepper to taste. If the mixture is too dry, you can add a splash of pasta cooking water.
Serve
Remove from heat and stir in the grated Parmesan cheese. Serve immediately, garnished with fresh basil.