2 Large cans (28oz) whole peeled tomatoes, preferably San Marzano
Large pinch dried oregano, to taste
Large pinch chilli flakes, to taste
To serve:
3T butter, diced
ΒΌ grated pecorino cheese
2T chopped parsley
Instructions
In a heavy bottomed pan, heat the olive oil, and begin to brown the sausage, breaking it up as you go.Take your time, and really allow it to brown, you may need to do this in stages.
Add the garlic, and cook for another 2-4 minutes until the garlic is cooked through but not burning.
Add the tomato paste, cook for a minute or 2 longer.
Pour in the white wine, scraping up any browned bits from the bottom of the pan. A wooden spoon works best for this. Allow it to cook down until almost dry.
Pour the tomatoes into a bowl, and break up by hand.
Add to the sausage, bring to a bare simmer, and slowly cook for 1.5 hrs, or until reduced by ⅓. Do not be tempted to skim the fat, it will give it a great flavor!
Add a large pinch of oregano, and a smaller one of chili flakes.
Stir and allow to sit for 15 minutes before tasting and deciding if you need more.
Cook the pasta until quite al dente, usually about 3 minutes short of the time it says on the box. Drain and reserve some of the pasta water.
Add the rigatoni to the sausage ragu, along with 1 cup of the pasta water, and the butter. Cook together for 2-4 minutes, and toss in the pecorino and parsley at the end.
Recipe by Style + Eat at https://styleandeat.com/rigatoni-spicy-sausage-ragu/