I made this spicy sausage rigatoni the other day and Jacob and I were obsessed! It’s amazing! A must make if you love hearty pasta and spicy pasta. It will be a new staple for sure!
Spicy sausage rigatoni pasta (serves 2)
2 tbsp olive oil
1-1.5 lb spicy ground pork sausage (can be removed from casing)
1/2 lb dry rigatoni
3 cloves garlic, finely minced
1 small sweet onion, diced (or shallot would work too)
1/4 C tomato paste
1 tbsp Calabrian chili paste (I used bombas sauce from Trader Joe’s) *use less if you do not like it spicy*
1/4 C (ish) red wine
1/4 C heavy cream (you can sub coconut cream too, it tastes good!)
2 tbsp chicken broth (or any stock / broth)
1/2 C parmesean cheese, finely grated (and more for topping)
1/4 C pasta water
Small handful fresh parsley, chopped
Prepare the onion, garlic, parsley and parmesan cheese. Set aside.
In a large skillet, heat up olive oil on medium. When hot, add in ground sausage. Use a meat mashed or back end of a wooden spoon to break it up. Season lightly with salt and let it cook until browned.
Bring a large pot of generously salted water to a boil for the pasta.
Add onion and garlic to the meat, mix and let cook until onions are translucent and soft.
Add in tomato paste and Calabrian chili paste to the meat and mix well. let it cook for a few minutes.
Pour in red wine to deglaze and mix. Let it simmer for a few minutes so the alcohol fully dissolves.
Add pasta to boiling water and cook until al dente.
Reduce heat to low. Add the cream and chicken broth into the sauce and mix well.
Cover and let it simmer on low until the pasta is ready.
When pasta is cooked, transfer to the skillet and toss well. Add in a small splash of pasta water and parmesan cheese. Mix well.
Sprinkle with fresh parsley and serve with more cheese.
Enjoy!
Check out a video of this recipe over on Instagram here.
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