Rigatoni & Sausage Recipe
hand crushed tomato sauce, crumbled sausage, pecorino romano
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Ingredients
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Pasta
Sauce
Sausage
Finishing
Method
Pasta Preparation
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sauce Preparation
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- 3
Add the Tomatoes
Stir in the hand-crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
Sausage Preparation
- 4
Cook the Sausage
In a separate pan, cook the crumbled Italian sausage over medium heat until browned and cooked through, about 8-10 minutes. Drain excess fat if necessary.
Combine and Serve
- 5
Mix Everything Together
Once the sauce has simmered and the sausage is cooked, add the cooked rigatoni and crumbled sausage to the sauce. Toss everything together until the pasta is well-coated with the sauce.
- 6
Serve with Cheese
Serve the rigatoni and sausage hot, garnished with grated Pecorino Romano cheese on top.
