Rigatoni with salsiccia and ricotta

Rigatoni with salsiccia and ricotta

37 ratings

Costanza, student


„Simple, easy to prepare, and full of flavor—exactly how a true Italian pasta dish should be!“

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
rigatoni
400 g
salsiccia
200 g
ricotta
2 cloves
garlic
1
white onion (small)
2 tbsp
olive oil
60 ml
red wine
400 g
tomato purée
4 tbsp
pasta water
salt
pepper
grated Parmesan for serving
basil for serving
olive oil for serving
Metric
Imperial
  • 500 g rigatoni
  • 400 g salsiccia
  • 200 g ricotta
  • 2 cloves garlic
  • 1  white onion (small)
  • 2 tbsp olive oil
  • 60 ml red wine
  • 400 g tomato purée
  • 4 tbsp pasta water
  • salt
  • pepper
  • grated Parmesan for serving
  • basil for serving
  • olive oil for serving

Utensils

  • large saucepan
  • wooden spatula
  • large frying pan
  • cutting board
  • knife
  • small bowl

Enjoy with

Dolcetto
A pleasantly acidic wine that tastes of dark berries; balanced out by hints of subtle tannins. An excellent companion to pasta with Italian sausage.

Nutrition per serving

Cal
907
Protein
42g
Fat
34g
Carb
104g

Step 1/9

Fill a large saucepan halfway with water; bring to a boil over high heat, then add the salt. Add rigatoni and cook, according to package instructions, for approx. 10 - 12 min. until al dente. Drain pasta, reserving some of the pasta water, and set aside.
  • 500 rigatoni
  • salt
  • large saucepan

Fill a large saucepan halfway with water; bring to a boil over high heat, then add the salt. Add rigatoni and cook, according to package instructions, for approx. 10 - 12 min. until al dente. Drain pasta, reserving some of the pasta water, and set aside.

Step 2/9

Meanwhile, peel and mince garlic cloves; finely dice onion.
  • 2 cloves garlic
  • 1 white onion (small)
  • cutting board
  • knife

Meanwhile, peel and mince garlic cloves; finely dice onion.

Step 3/9

Lightly slice along the length of the salsiccia and remove the casing.
  • 400 salsiccia

Lightly slice along the length of the salsiccia and remove the casing.

Step 4/9

Heat up olive oil in a large frying pan over medium heat. Add chopped onion and garlic, and sauté for approx. 3 – 5 min. until onions are translucent and garlic begins to turn golden brown. Be careful not to burn the garlic!
  • 2 tbsp olive oil
  • wooden spatula
  • large frying pan

Heat up olive oil in a large frying pan over medium heat. Add chopped onion and garlic, and sauté for approx. 3 – 5 min. until onions are translucent and garlic begins to turn golden brown. Be careful not to burn the garlic!

Step 5/9

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.

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.

Step 6/9

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.
  • 60 ml red wine
  • 400 tomato purée
  • salt
  • pepper

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.

Step 7/9

Remove tomato sauce from heat. In a small bowl, dilute ricotta with reserved pasta water and gently mash to incorporate.
  • 200 ricotta
  • 4 tbsp pasta water
  • small bowl

Remove tomato sauce from heat. In a small bowl, dilute ricotta with reserved pasta water and gently mash to incorporate.

Step 8/9

Gently fold ricotta into tomato sauce.

Gently fold ricotta into tomato sauce.

Step 9/9

Toss rigatoni with tomato sauce. Season to taste with salt and pepper. Serve with grated Parmesan, fresh basil, and a drizzle of high quality olive if desired. Enjoy!
  • salt
  • pepper
  • grated Parmesan for serving
  • basil for serving
  • olive oil for serving

Toss rigatoni with tomato sauce. Season to taste with salt and pepper. Serve with grated Parmesan, fresh basil, and a drizzle of high quality olive if desired. Enjoy!