|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.
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.