Rigatoni Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 1 lb fresh rigatoni and cook until al dente (fresh: 2–3 minutes; dried: follow package for al dente). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Season and brown pork

In a bowl, combine 1 lb ground pork, 1 tsp crushed toasted fennel, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 2 minced garlic cloves. Mix gently but thoroughly. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned pork, breaking it apart with a spatula into roughly 1/2-inch pieces. Cook until well browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a plate and set aside, leaving rendered fat in the pan.

Saute aromatics

Lower heat to medium. Add 2 tablespoons unsalted butter to the skillet with the leftover fat. Add 1 finely diced small onion and sauté until translucent, 4–5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Build the sauce

Stir in 3 tablespoons tomato paste and cook for 1–2 minutes to deepen flavor. Deglaze the pan with 1 cup dry white wine (or chicken broth), scraping up browned bits, and let it simmer until reduced by about half, ~3–4 minutes. Add the 14 oz crushed tomatoes and 1 teaspoon salt and 1 teaspoon black pepper. Simmer gently for 6–8 minutes to meld flavors.

Finish with cream and herbs

Reduce heat to low and stir in 1 cup heavy cream and 2 tablespoons chopped fresh tarragon. Return the cooked sausage to the pan and simmer gently for 3–4 minutes to thicken and allow flavors to combine. Taste and adjust seasoning with salt and pepper as needed. If sauce is too thick, add up to 1/2 cup reserved pasta water to loosen.

Toast breadcrumbs

In a small skillet over medium heat, combine 3 tablespoons panko, 1 teaspoon olive oil, 2 tablespoons grated Parmesan, 1/2 teaspoon lemon zest (optional), and 1/4 teaspoon salt. Toast, stirring frequently, until golden and crisp, about 3–4 minutes. Remove from heat and set aside.

Add the drained rigatoni to the skillet with the tomato cream and sausage. Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to achieve a silky sauce that clings to the pasta (use up to 1/2 cup). Cook together for 1–2 minutes until heated through.

Plate portions (recipe yields about 4 servings). Sprinkle the toasted breadcrumb mixture evenly over each portion, drizzle with 1 teaspoon extra-virgin olive oil divided among plates, and finish with 2 tablespoons grated Parmesan and 1 tablespoon chopped fresh tarragon for garnish.