Rigatoni with salsiccia and ricotta

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.