Found salsiccia at the butchers so pasta ensued. This was sooooo good, I immediately went online and ordered further sausage.
Ingredients
500 g rigatoni
400 g salsiccia
200 g ricotta
2 cloves garlic, minced
1 white onion (small), chopped
2 tbsp olive oil
60 ml red wine
400 g tomato purée
4 tbsp pasta water
Salt and pepper to season
Parmesan for serving
Method
Cook rigatoni according to package instructions. Drain pasta, reserving some of the pasta water, and set aside.
Lightly slice along the length of the salsiccia and remove the casing.
Heat olive oil in a large frying pan over medium heat.
Add chopped onion and garlic, and sauté for approx. 3 – 5 min.
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.
Gently fold ricotta into tomato sauce.
Toss rigatoni with tomato sauce and serve with grated parmesan.
This looks very tasty