Rigatoni Al ‘nduja Recipe
Smokey Calabrian Sausage Ragu, Bona Furtuna Tomatoes, Storey Farms Egg Yolk
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Ragu
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add Garlic and ‘Nduja
Stir in the minced garlic and ‘nduja sausage. Cook for another 3-4 minutes until the sausage is browned and fragrant.
- 4
Add Tomatoes
Add the Bona Furtuna canned tomatoes, red pepper flakes, salt, and black pepper. Simmer for 15-20 minutes, allowing the sauce to thicken.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
- 6
Serve with Egg Yolk
Divide the rigatoni among plates and top each serving with a Storey Farms egg yolk. Serve immediately.
