| | Directions |
- While you are preparing sauce, Bring water to boil and prepare pasta per directions on box. Set aside.
SAUCE:
- In a saucepan, heat butter and oil. Add garlic and onion; saute over medium heat until golden.
- Using a knife, slice open the casing of the 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 and 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.
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Servings: 6
|  | | Ingredients | | - | | 1 medium onion, chopped |
| - | | 2 or 3 cloves garlic, minced |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon olive oil |
| - | | 28 ounces can whole tomatoes (preferably San Marzano) |
| - | | 1 package Premio Hot Italian Sausage |
| - | | 1 cup fresh Ricotta (about 5 links) |
| - | | 1 pound rigatoni (or other pasta as desired) |
| - | | Reggiano Parmesan, freshly grated |
| - | | Salt and pepper to taste |
| - | | Fresh basil |
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