Lupin Free Rigatoni with Sausage
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Learn more →Ingredients
4 servings
- 1 lb rigatoni
- 1 lb sweet or hot italian sausage, casings removed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- ½ tsp red pepper flakes
- ½ cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- salt and pepper, to taste
- ½ cup reserved pasta water
- ½ cup freshly grated parmesan cheese, plus more for serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside, then drain the pasta in a colander.
- 2
While the pasta water heats, warm the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into rough crumbles with a wooden spoon, until browned and cooked through with no pink remaining, about 7–8 minutes. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pan.
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