Pasta / Sunday Sauce
Rigatoni with Slow-Cooked Sausage Ragù
Ridged pasta coated in a deeply savory sausage-and-tomato ragù and showered with Parmesan.
Scale recipe
Download recipe PDFQuantities are adjusted to 1×; seasoning remains to taste. The downloadable PDF contains the standard 1× recipe.
Ingredients
- 1 lb rigatoni
- 1 lb Italian sausage
- 1 small onion, carrot and celery
- 4 garlic cloves
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- ½ cup dry red wine
- Parmesan, basil and olive oil
Method
- Brown the sausage well, breaking it into craggy pieces; transfer to a plate.
- Cook the vegetables until soft. Add garlic and tomato paste and cook until brick red.
- Deglaze with wine, then add tomatoes and sausage. Simmer gently until thick and cohesive.
- Boil rigatoni until al dente and toss with the ragù, pasta water, Parmesan, and olive oil.
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