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  • Spicy Rigatoni
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    Spicy Rigatoni



    • One medium onion, chopped
    • 2-3 cloves garlic, minced
    • 2 TBSP Butter
    • 1 TBSP Olive Oil
    • 1 28 oz can whole tomatoes (preferably San Marzano)
    • 1 package Premio Hot Italian Sausage
    • 1 cup fresh Ricotta
    • 1 pound box Rigatoni (or other pasta as desired)
    • Freshly grated reggiano parmesan
    • Salt/pepper to taste
    • Fresh basil

    How to make Spicy Rigatoni:

    While you are preparing sauce, Bring water to boil and prepare pasta per directions on box. Set aside.

    For the Sauce:
    In saucepan, heat butter/oil and saute garlic/onion over medium heat until golden. Using a knife, slice open the casing of the Premio Hot Italian Sausage and crumble into onion/garlic mixture. Cook until meat is no longer pink, using a wooden spoon to break up the sausage as you go. Drain off any excess fat as desired. Once meat is fully cooked, add can of tomatoes with liquid, breaking up whole tomatoes with your fingers. Salt/Pepper to taste. Let tomatoes cook down until liquid is gone and tomatoes are broken down. You want the sauce to have a little moisture to it. Turn off heat and stir in ricotta cheese. Sauce should be creamy, yet hearty.

    Add cooked rigatoni to the saucepan directly and toss with the sauce. Serve pasta in a large serving dish, topped with fresh reggiano parmesan and chiffonade of fresh basil.

    Will serve 4-6 people as a meal itself or 6-8 as a side dish.

    Prices may vary based on the store, location, and time of year. Cooking & Preparation time may also vary.


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