Rigatoni Recipe
lamb merguez sausage, harissa tomato purée, ricotta salata, mint
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Ingredients
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Pasta
Sausage
Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil Water
Bring a large pot of salted water to a boil.
- 2
Cook the Rigatoni
Add the rigatoni pasta to the boiling water and cook according to package instructions until al dente, usually around 10-12 minutes.
- 3
Drain and Set Aside
Once cooked, drain the pasta and reserve about 1 cup of pasta water. Set the pasta aside.
Making the Sauce
- 4
Cook the Sausage
In a large skillet over medium heat, add the lamb merguez sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
- 5
Add Sauce Ingredients
Stir in the harissa and tomato purée. Add salt and black pepper. Let the sauce simmer for about 5 minutes, allowing the flavors to meld.
- 6
Combine with Pasta
Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding reserved pasta water a little at a time if the sauce is too thick.
Serving
- 7
Plate the Dish
Serve the rigatoni in bowls, topped with crumbled ricotta salata and fresh mint leaves.
- 8
Garnish and Serve
Garnish with additional mint if desired. Serve immediately and enjoy!
