Rigatoni with salsiccia and ricotta

Step 1/9

• 250 g rigatoni
• salt

• large saucepan

Fill a large saucepan halfway with water; bring to a boil over high heat, then add the salt. Add rigatoni and cook, according to package instructions, for approx. 10 - 12 min. until al dente. Drain pasta, reserving some of the pasta water, and set aside.

Step 2/9

• 1 cloves garlic
• ½ white onion (small)

• cutting board
• knife

Meanwhile, peel and mince garlic cloves; finely dice onion.

Step 3/9

• 200 g salsiccia

Lightly slice along the length of the salsiccia and remove the casing.

Step 4/9

• 1 tbsp olive oil

• wooden spatula
• large frying pan

Heat up olive oil in a large frying pan over medium heat. Add chopped onion and garlic, and sauté for approx. 3 – 5 min. until onions are translucent and garlic begins to turn golden brown. Be careful not to burn the garlic!

Step 5/9

Crumble salsiccia into pan and sauté, stirring occasionally, for approx. 3 – 5 min. until browned. Take care to not let the salsiccia stick to the bottom of the pan.

Step 6/9

• 30 ml red wine
• 200 g tomato purée
• salt
• pepper

Deglaze with red wine; scrape bottom of pan with wooden spatula. Continue to cook for another 2 – 3 min. Add tomato purée and season to taste with salt and pepper. Cover and cook for approx. 5 - 10 min.

Step 7/9

• 100 g ricotta
• 2 tbsp pasta water

• small bowl

Remove tomato sauce from heat. In a small bowl, dilute ricotta with reserved pasta water and gently mash to incorporate.

Step 8/9

Gently fold ricotta into tomato sauce.

Step 9/9

• salt
• pepper
• grated Parmesan for serving
• basil for serving
• olive oil for serving

Toss rigatoni with tomato sauce. Season to taste with salt and pepper. Serve with grated Parmesan, fresh basil, and a drizzle of high quality olive if desired. Enjoy!

Enjoy your meal!