HOT ITALIAN SAUSAGE & RIGATONI IN SAN MARZANO SAUCE
Pasta, Meat
Intermediate

HOT ITALIAN SAUSAGE & RIGATONI IN SAN MARZANO SAUCE

Browned hot sausage in garlicky San Marzano sauce tossed with rigatoni and basil.

"Hot Italian sausage, rich tomato sauce, and rigatoni — OHHHHHH it’s so good!" - Alexia

45 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 1/2 lbs Hot Italian Sausage
  • 1 large can San Marzano Plum Tomatoes
  • 4 cloves Fresh Garlic, minced
  • Extra Virgin Olive Oil
  • 1 lb Rigatoni Pasta
  • 1/2 cup reserved Pasta Water
  • 1 cup grated Pecorino Romano Cheese (divided)
  • Lots of Fresh Basil, chopped
  • Garlic Salt (to taste)
  • Garlic Powder (to taste)
  • Cracked Black Pepper (to taste)
  • Sea Salt (for pasta water)

Instructions

1

Cook the Sausage

Brown the sausage links in a pan until halfway cooked. Remove from the pan, slice into 1/2-inch rounds, and return to the pan.

2

Build the Sauce

Add a drizzle of olive oil to the pan with the sausage and brown until golden. Add minced garlic and sauté until fragrant, then pour in the San Marzano tomatoes and mash them up.

3

Season the Sauce

Season with garlic salt, garlic powder, and plenty of cracked black pepper. Stir in about 1/2 cup of grated Pecorino Romano cheese. Reduce heat and simmer the sauce on low.

4

Cook the Pasta

Bring salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.

5

Mix the Pasta and Cheese

Add the drained pasta to a large bowl with the reserved pasta water and 1/2 cup of Pecorino Romano. Mix well until creamy.

6

Combine and Finish

Add the sausage sauce and lots of chopped basil to the pasta. Toss together, drizzle with olive oil, and top with more Pecorino Romano.

7

Serve

Plate the pasta and enjoy this simple, hearty Italian classic!