Italian Sausage and Pepper Rigatoni

Method · 9 steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook rigatoni 1 minute under al dente per package directions.

2. 2

   Meanwhile, heat a large skillet over medium-high. Drop sausage into the dry pan in golf-ball-sized chunks. Cook 4 minutes undisturbed until a hard brown crust forms on one side, then break into bite-sized pieces and cook 2 more minutes. Transfer to a plate with a slotted spoon, leaving rendered fat in the pan.

3. 3

   Add peppers and onion to the sausage fat. Season with 1/2 tsp salt. Cook 6 minutes, stirring every 90 seconds, until peppers have soft, blistered edges.

4. 4

   Add garlic, fennel seeds, and red pepper flakes. Cook 30 seconds until fragrant.

5. 5

   Push veggies to one side. Add tomato paste to the empty space and toast 60 seconds — it should darken from bright red to brick red.

6. 6

   Stir tomato paste into the veggies. Pour in crushed tomatoes, oregano, remaining salt, and black pepper. Simmer 6 minutes to thicken and concentrate.

7. 7

   Return sausage and any juices to the sauce. Simmer 2 more minutes.

8. 8

   Reserve 1 cup pasta water, then drain rigatoni. Add pasta directly to the sauce with 1/2 cup pasta water. Toss over medium heat 90 seconds — starch emulsifies the sauce onto the noodles.

9. 9

   Off heat, stir in parmesan. Top with torn basil and extra cheese. Serve immediately.