One Pot Spicy Sausage Rigatoni
This one pot sausage rigatoni hits the notes of so many favorite comfort foods at once. Make it for an easy-cleanup weeknight dinner or for a dinner party with friends. You get a little spice balanced by creaminess and flavors that remind you of pasta vodka, lasagna, and even pepperoni pizza thanks to the Italian sausage.
Ingredients
- olive oil, for searing
- 680 g hot Italian sausage
- 250 g onion (1 large), grated
- 20 g garlic (5-6 cloves), minced
- 50 g Calabrian chiles, chopped
- 15 g salt, divided
- 28 oz crushed tomatoes
- 5 g granulated sugar
- 1000 g water
- 1 lb dried rigatoni pasta, I like De Cecco brand
- 100 g heavy cream
- 50 g aged Parmesan, grated
- 10 g fresh basil, minced
For Serving
- salt , to taste
- red pepper flakes
- cracked black pepper
- olive oil
Instructions
- Preheat the Oven to 425°F / 220°C, no convection
- Heat a 3 second glug of olive oil in a large heavy bottomed pot (at least 5 qts capacity) over medium-high. Add the Italian sausage, spreading it out for maximum surface area and start breaking down into a small crumble. If the bottom begins to take on a lot of fond, add a splash of water. A full crumble and cook shouldl take about 5-6 minutes.
- Once the sausage is finely crumbled and mostly cooked thru, add the grated onion, minced garlic, chopped Calabrian chilies, and about half of the salt or 8 grams / 1¼ tsp. Cook for 5-6 minutes, or until the onions have softened.
- Pour in one 28oz can of crushed tomatoes, water, sugar and remaining salt. Stir to combine and bring it up to a simmer.
- Once the sauce is simmering, stir in the rigatoni. Push the pasta down under the sauce until it's fully submerged.
- Bake, uncovered, at 425°F/220°C for about 20 minutes, stirring every 5 minutes. Be sure to re-submerge the rigatoni each time you stir.
- VERY GENTLY stir in the cream, grated parmesan and minced basil. Taste and adjust salt level if needed, then let the pot rest for at least 10 minutes before serving.
- To serve, top with additional grated parm, cracked black pepper, and some chili flakes if you want a little more heat.
The pasta is done when the rigatoni has reached al dente. The pasta should still have some bite left and will continue to soften and absorb the sauce. Dont overcook it. The pasta will carry over cook after it comes out of the oven.
If the pasta is underdone but the sauce is thick, add a splash of water and continue cooking for 3-5 more minutes.
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