Italian Sausage Rigatoni Arrabbiata

I warned you … it’s pasta season in our house. Next up is this beauty Italian Sausage Rigatoni Arrabbiata. Super simple to make and fairly light if I am honest.

Ingredients

• 170g (dry) Rigatoni Pasta

• 2-3 Italian Sausage Links, casing removed

• 1 Can San Marzano Tomatoes

• 3-4 Cloves of Garlic, lightly crushed

• 3/4 Cup Fresh Basil, loosely chopped

• 1 Cup Fresh Parsley, loosely chopped

• Salt & Pepper to taste

• Parmesan Cheese, grated as desired

• 2-3 Tbsp. Olive Oli for cooking

Directions

• Cook the crumbled sausage in a pan over medium heat until just about fully cooked and then set aside. You can cook in a little olive oil if you would like but I wouldn’t go too heavy.

• Add the olive oil to a large pan, and in the lightly crushed garlic and cook on low for 5-6 minutes to break down the garlic and release the flavors and aroma. Using a wooden or silicone spoon, you can further break down the garlic into smaller chunks in the pan.

• Cook the pasta per packaging.

• While pasta noodles are cooking, dump the can of san marzano tomatoes into a large bowl and using your hands or an immersion blender, lightly break down the big chunks of tomato. Add the tomatoes to the garlic and oil pan, mix well. Continue to simmer on medium-low heat while the pasta noodles cook.

• Add the crumbled sausage into the pan and mix well. Cook slightly then drain the pasta noodles (save about 3/4 cup of starch water) and add the noodles to the pan and mix well. Add in the starch water to thicken as desired.

• Add in 1/2 each of the parsley & basil, mix well then serve.

• Top the dishes with desired amount of remaining fresh herbs and desired parm.