Spicy Rigatoni Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt (to season the pasta water). Add 12 oz rigatoni and cook according to package directions until just shy of al dente (typically 10–12 minutes depending on brand). Reserve 1 1/2 cups of pasta cooking water, then drain the rigatoni and set aside.

Finish pasta with sauce

When the sauce is ready, add the drained rigatoni to the sauce pan and toss gently over low-medium heat. Add up to 1 cup reserved pasta water as needed to loosen the sauce so it coats the pasta. Stir in 1 teaspoon olive oil and 3/4 cup freshly grated Pecorino Romano (reserve extra for serving). Taste and adjust seasoning with salt and pepper. If using basil, fold in chiffonade of 6 leaves just before serving.

Cook aromatics

In a large skillet or wide saucepan over medium heat, add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter foams, add 1 cup finely diced yellow onion and sauté until soft and translucent, about 6–8 minutes. Add 4 cloves minced garlic and 1 1/2 teaspoons red pepper flakes; cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

Brown the sausage

Increase heat to medium-high. Add 8 oz hot Italian sausage (remove casings and crumble) to the pan. Break up the meat with a spatula and brown until no longer pink and some browned bits form, about 5–7 minutes. If there's an excessive amount of fat, spoon off and discard all but about 1 tablespoon.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen flavor. If using, add 1 tablespoon red wine now and deglaze the pan, scraping up browned bits. Pour in 28 oz crushed tomatoes and 1 cup low-sodium chicken or vegetable broth, stirring to combine. Bring to a gentle simmer.

Simmer & finish

Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12–15 minutes so flavors meld and sauce thickens slightly. Stir in 1 cup heavy cream (or half-and-half) and 1 teaspoon granulated sugar (optional) and simmer 2–3 more minutes until sauce is smooth and slightly creamy. Season with 1 teaspoon freshly ground black pepper and additional salt to taste. If the sauce becomes too thick, thin with reserved pasta water when combining with pasta.

Serve the spicy rigatoni in bowls, sprinkle extra 1/2 teaspoon red pepper flakes and 2 tablespoons chopped fresh parsley if desired. Pass remaining grated cheese at the table.