Rigatoni with Sausage Ragù
Tube pasta smothered in a slow-simmered Italian sausage and tomato ragù, finished with pecorino and torn basil.
Details
Ingredients
- 1 lb rigatoni
- 1 lb Italian sausage (mix of sweet and hot), casings removed
- 1 tbsp olive oil
- 1 onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup red wine
- 1 can (28 oz) San Marzano tomatoes, crushed by hand
- 1 tsp dried oregano
- Pinch of red pepper flakes
- Pecorino Romano, grated
- Fresh basil leaves
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large, deep skillet. Brown sausage over medium-high heat, breaking into rustic chunks, about 6-7 minutes.
- 2
Add onion and cook 4-5 minutes until softened. Add garlic and cook 30 seconds.
- 3
Pour in red wine and simmer until nearly evaporated.
- 4
Add crushed tomatoes, oregano, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally, until rich and thickened.
- 5
Cook rigatoni to al dente. Reserve 1 cup pasta water, then drain.
- 6
Toss pasta into the ragù with 1/2 cup pasta water. Cook together 1-2 minutes until the sauce clings to the rigatoni.
- 7
Serve with generous pecorino and torn basil.
About This Recipe
Italian grandmothers have long understood the magic of a slow-simmered ragù, and this Rigatoni with Sausage Ragù is a testament to that timeless culinary wisdom. A cherished staple in central and southern Italy, particularly Lazio and Campania, where rich meat sauces and sturdy pasta shapes like rigatoni are paramount, it’s comfort food deeply rooted in feeding a family. What truly elevates this dish is the dynamic interplay between sweet and hot Italian sausage, creating a depth of savory, subtly spicy flavor perfectly mellowed by the natural sweetness of hand-crushed San Marzano tomatoes. The rigatoni, with its iconic ridges and wide tube, is exquisitely designed to capture every drop of the luscious sauce. Key techniques include achieving a deep caramelization on the sausage to build a robust fond, deglazing with red wine for complex acidity, and the crucial slow simmer that allows the flavors to truly meld. Opt for high-quality San Marzano tomatoes for their balanced profile and always crush them by hand for rustic texture. While this recipe shines on its own, common variations include adding a soffritto base of carrots and celery for more aromatic depth or a touch of fennel seed to amplify the sausage. Serve generously with copious amounts of freshly grated Pecorino Romano and aromatic torn basil, perhaps alongside a crisp green salad with a sharp vinaigrette for balance.
Tips & Tricks
- • When browning the sausage, ensure you don't overcrowd the pan; work in batches if necessary to achieve a deep, caramelized crust, which builds a crucial flavor base for your ragù.
- • For an alcohol-free version, substitute the red wine with an equal amount of good quality beef or vegetable broth, ensuring you still scrape up all the flavorful bits from the bottom of the pan.
- • The ragù can be made a day or two in advance and refrigerated; its flavors actually deepen and become more harmonious overnight, making it an excellent make-ahead option for busy weeknights.
- • Serve this hearty pasta dish alongside a crusty ciabatta to sop up every last drop of the rich sauce, paired with a robust red wine like a Chianti Classico or a Montepulciano d'Abruzzo.
Nutrition Facts
Per serving (approximate)