Ingredients:
1 package Premio Hot Italian Sausage
2-3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 (28 ounce) can whole tomatoes
1 cup fresh ricotta
1 pound rigatoni
Freshly grated reggiano parmesan
Salt and pepper to taste
Fresh basil
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Spicy Rigatoni:
1. While you are preparing sauce, bring water to boil and prepare pasta per directions on box. Set aside.:
2. In a saucepan, heat butter/oil and saute garlic/onion over medium heat until golden.
3. Using a knife, slice open the casing of the Premio 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.
4. Once meat has fully cooked, add can of tomatoes with liquid, breaking up whole tomatoes with your fingers. Add 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).
5. 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.
SERVES: 4-6 (main meal; 6-8 as side dish)
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