Ingredients
- 2 tablespoon extra-virgin olive oil
- 300 g mild or hot Italian sausage (Salsiccia), casings removed and chopped
- 2 small yellow onions, chopped
- 2 garlic cloves, minced
- 100 ml dry white wine
- 700 g glass pureed tomatoes (Passata)
- 1/4 teaspoon smoked paprika (alternatively use sweet paprika, or skip)
- 1 sprig fresh rosemary
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons crème fraîche
- 500 g dried rigatoni or other short pasta (such as Fusilli or Orecchiette)
- Finely grated parmesan cheese, to serve
Instructions
- In a large deep skillet (or wok) heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent (8-10 minutes). Add the sausage, increase the heat slightly, and cook for 5 minutes, using a wooden spoon to break up the meat.
- Add the wine, and cook for 3-4 minutes, until reduced and almost completely evaporated. Then add the tomato passata, paprika and rosemary; season with salt and pepper.
- Bring to a simmer, then reduce the heat to medium-low and continue cooking for 30 minutes, stirring occasionally. Stir in crème fraîche.
- Meanwhile, in a large pot of boiling, salted water, cook the rigatoni, according to package instructions, until al dente. Drain the pasta and toss with the sauce. Serve with grated parmesan.
Nutrition
Notes
- My favorite Italian saussage for this recipe is Salsiccia Peperoncino, which is mildly spicy.