Rigatoni with salsiccia and ricotta

Based on 44 ratings
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Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g rigatoni
400 g salsiccia
200 g ricotta
2 cloves garlic
white onion (small)
2 tbsp olive oil
60 ml red wine
400 g tomato purée
4 tbsp pasta water
salt
pepper
grated Parmesan for serving
basil for serving
olive oil for serving
Metric
Imperial

Utensils

  • large saucepan
  • cutting board
  • knife
  • wooden spatula
  • large frying pan
  • small bowl

Nutrition per serving

Cal
907
Protein
42 g
Fat
34 g
Carb
104 g
  • Step 1/9

    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.
    • 500 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

    Meanwhile, peel and mince garlic cloves; finely dice onion.
    • 2 cloves garlic
    • white onion (small)
    • cutting board
    • knife

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

  • Step 3/9

    Lightly slice along the length of the salsiccia and remove the casing.
    • 400 g salsiccia

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

  • Step 4/9

    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!
    • 2 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.

    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

    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.
    • 60 ml red wine
    • 400 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

    Remove tomato sauce from heat. In a small bowl, dilute ricotta with reserved pasta water and gently mash to incorporate.
    • 200 g ricotta
    • 4 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.

    Gently fold ricotta into tomato sauce.

  • Step 9/9

    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!
    • 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!