Rigatoni Pasta With Sausage And Ricotta

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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You'll love this recipe, it's so easy to make, uses the best quality ingredients, and takes such little time – Less than 20 minutes.

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Ingredients

½ package (1/2-pound) rigatoni or penne pasta

2 tablespoons extra-virgin olive oil

1 pound Italian pork sausage, casing removed and crumbled

½ small onion, chopped

2 cloves garlic, minced

1 can (28-ounce) San Marzano tomatoes

½ cup ricotta cheese

¼ cup freshly grated Pecorino Romano cheese

Sea salt and cracked black pepper, to taste

Fresh basil leaves, to garnish

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Preparation

In large pot of boiling salted water, cook pasta until tender but firm about 8 to 10 minutes. (very important as we will be adding it to our sauce later where it will continue to cook) Drain reserving 1/4 cup of pasta water.

Meanwhile, heat olive oil in large skillet over medium heat. Add sausage and cook until slightly brown, about 8 minutes; remove and set aside. To same pan, add onion and garlic, reduce heat to low and cook 2 minutes. Squeeze canned tomatoes through your fingers and add right to the pot, increase temperature to medium to high and cook 5 minutes. 

The magic is in adding the pasta water! Add drained pasta, add 1/4 cup reserved pasta water and cook another 2 to 4 minutes or until sauce has thickened and pasta is al dente (firm to the bite). Adding the pasta water adds the gluten into the sauce making it creamy and coats the pasta well. Add cooked sausage and mix well, and season with salt and pepper to taste. Gently stir in ricotta cheese, sprinkle with Pecorino Romano and basil leaves.