|1||white onion (small)|
|2 tbsp||olive oil|
|60 ml||red wine|
|400 g||tomato purée|
|4 tbsp||pasta water|
|grated Parmesan for serving|
|basil for serving|
|olive oil for serving|
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.
Meanwhile, peel and mince garlic cloves; finely dice onion.
Lightly slice along the length of the salsiccia and remove the casing.
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!
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.
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.
Remove tomato sauce from heat. In a small bowl, dilute ricotta with reserved pasta water and gently mash to incorporate.
Gently fold ricotta into tomato sauce.
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!