Sausage Rigatoni

Ingredients

• 12 oz rigatoni
• 1 lb Italian sausage
• 1 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 24 oz crushed tomatoes
• ½ cup Parmesan cheese
• ¼ cup fresh basil

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz rigatoni and cook until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain.

2. 2

   Heat the 1 tbsp olive oil in a large skillet over medium-high. Add the 1 lb sausage (casings removed) and cook, breaking it up, until browned, about 6 minutes. Transfer to a plate.

3. 3

   Reduce heat to medium. Add the 1 diced onion and cook until soft and golden, about 5 minutes. Stir in the 2 minced garlic cloves and cook until fragrant, 30 seconds.

4. 4

   Pour in the 24 oz crushed tomatoes and return the sausage to the pan. Simmer until thickened, about 8 minutes. Season with salt and pepper.

5. 5

   Add the drained rigatoni and 1/2 cup pasta water to the sauce. Toss until the pasta is coated and the sauce clings, about 2 minutes.

6. 6

   Remove from heat and stir in the 1/2 cup grated Parmesan and 1/4 cup chopped basil. Serve with extra Parmesan on top.

Tools you’ll need

• large pot
• large skillet
• colander
• wooden spoon

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