Rigatoni All Salvatore Recipe
Make Rigatoni All Salvatore Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce & Protein
Finishing & Cheese
Method
Pasta
- 1
Boil pasta
Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon salt. Add rigatoni and cook according to package instructions until al dente (usually 10–12 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the rigatoni and set aside.
Sauce & Protein
- 2
Brown the sausage
Heat 2 tablespoons extra-virgin olive oil in a large skillet or sauté pan over medium-high heat. Add the bulk sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer browned sausage to a plate leaving rendered fat in the pan (leave about 1 tablespoon fat; discard excess if there is too much).
- 3
Sweat the aromatics
Reduce heat to medium. Add the finely diced onion to the pan and sweat until translucent and beginning to color, 5–6 minutes. Add the minced garlic and crushed red pepper flakes and cook 30–60 seconds until fragrant, taking care not to burn the garlic.
- 4
Develop tomato base
Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly, deepening flavor. Add the crushed canned tomatoes, breaking up any large pieces with your spoon. Stir in dried oregano and the bay leaf. Bring the sauce to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes to thicken slightly, stirring occasionally.
- 5
Finish sauce with cream and seasoning
Remove the bay leaf. Stir the browned sausage back into the tomato sauce. Lower heat to very low and stir in 1 cup heavy cream until fully incorporated and the sauce becomes a rich pink-orange color. Add the julienned basil leaves (reserve a few for garnish), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning if needed. Simmer 2–3 minutes to meld flavors.
Combine & Finish
- 6
Combine pasta and sauce
Add the drained rigatoni to the pan with the sauce. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water a little at a time to loosen to your desired consistency. Toss gently to fully coat the pasta and let it simmer together 1–2 minutes so pasta absorbs some sauce.
- 7
Add cheese and butter
Stir in 3 ounces finely grated Pecorino Romano and 1 tablespoon unsalted butter to round out the sauce. Drizzle 1 teaspoon extra-virgin olive oil and toss. The cheese should melt into a silky coating; if needed add a splash of reserved pasta water to reach a glossy finish.
- 8
Serve
Divide rigatoni among warmed plates or a large serving bowl. Garnish with reserved basil leaves and an extra dusting of Pecorino if desired. Serve immediately.