Fresh Rigatoni with Sausage Ragu
Toss our piquant sausage ragu with cooked fresh pasta and dinner is served. Round out the meal with a simple salad and a loaf of country-style bread.
- 1 1/3 cups all-purpose flour
- 2 cups cake flour
- 1 tsp. kosher salt, plus more for cooking
- 1 Tbs. olive oil
- 4 eggs
- 2 Tbs. water
- 1 jar sausage ragu
- Shaved Parmigiano-Reggiano cheese for garnish
In the bowl of an electric mixer fitted with the flat beater, beat together the all-purpose flour, cake flour, the 1 tsp. salt and the olive oil on low speed until just combined, about 30 seconds.
In a measuring cup, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed, about 2 minutes. Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap and flatten each into a disk.
Fit a pasta press with the rigatoni plate and attach to the electric mixer according to the manufacturer’s instructions. Tear off a small piece of dough (keep the remaining dough wrapped), and extrude and cut the dough into rigatoni shapes, each 1 1/2 inches long. Transfer to a lightly floured baking sheet. Repeat with the remaining dough.
In a large saucepan over medium heat, warm the sausage ragu until hot, about 10 minutes. Cover and set aside.
Meanwhile, bring a large pot filled halfway with water to a boil over high heat. Salt the water, add the pasta and cook, stirring occasionally, until al dente, about 4 minutes. Drain the pasta in a colander.
Transfer the pasta to a large serving bowl. Pour the sauce on top and toss well to coat. Garnish with cheese and serve immediately. Serves 4.