Spicy-ish Creamy Sausage and Basil Rigatoni
There’s nothing quite as comforting as digging into a bowl of hearty pasta. Ours is rich and flavorful with Italian sausage, heavy cream and Parmesan cheese; plenty of fresh basil brightens the dish. If you prefer your pasta with more kick, use spicy instead of mild sausage and go heavy on the red pepper flakes. Don’t toss that pasta cooking water! A little is added to the sauce, which thickens the sauce and helps it clings nicely to the noodles. Whether you’re hosting an autumn dinner party or enjoying a bowlful solo while curled up on the couch, this pasta is sure to satisfy.
Ingredients:
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 1 lb. (500 g) ground Italian sausage (spicy or mild)
- 6 garlic cloves, thinly sliced
- 1 tsp. red pepper flakes, or to taste
- 3/4 cup (6 fl. oz./180 ml) dry white wine
- 2 Tbs. Dijon mustard
- 1 1/4 cups (10 fl. oz./310 ml) heavy cream
- 1 lb. (500 g) rigatoni
- 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving
- 1 cup (1 oz./30 g) fresh basil leaves, roughly chopped or torn into smaller pieces, plus whole leaves for garnish
- 6 oz. (185 g) whole-milk ricotta cheese, at room temperature
Directions:
Bring a large pot of salted water to a boil over high heat.
Meanwhile, in a large Dutch oven or a sauteuse over medium-high heat, warm the olive oil. Add the sausage and cook, using a wooden spoon to break the meat into chunks, until browned, about 5 minutes. Season with salt and black pepper.
Reduce the heat to medium, add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine and cook until evaporated, about 1 minute. Stir in the mustard and cream and bring to a vigorous simmer.
Meanwhile, add the pasta to the boiling water and cook until al dente, according to the packaging instructions. Using a spider or a slotted spoon, transfer the pasta to the pot with the sauce. Add 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water and the Parmesan and stir constantly until the noodles are coated with a light, glossy sauce, about 3 minutes. Stir in the basil. Taste and adjust the seasoning with salt and black pepper.
Transfer the pasta to shallow bowls. Top each with a dollop of ricotta, garnish with basil leaves and sprinkle with Parmesan. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
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