Rigatoni with salsiccia and ricotta
large saucepan, cutting board, knife, wooden spatula, large frying pan, small bowl
How to cut an onion
How to cook pasta
Nutrition per serving
- 250 g rigatoni
- 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.
- 1 cloves garlic
- ½ white onion (small)
- cutting board
Meanwhile, peel and mince garlic cloves; finely dice onion.
- 200 g salsiccia
Lightly slice along the length of the salsiccia and remove the casing.
- 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!
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.
- 30 ml red wine
- 200 g tomato purée
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.
- 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.
Gently fold ricotta into tomato sauce.
- 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!