Rigatoni con sugo alla salsiccia

Step 1 : The Preparation

Cut the salsiccia into slices about 1 centimeter thick. Then peel the onion and dice it.

Step 2 : Sugo con Salsiccia

To make the tomato sauce, start by browning the salsiccia. Once it’s browned, add the diced onion, bay leaves, a clove, and the fennel seeds. Stir occasionally until the onions are translucent. Then deglaze with the white wine. Once the liquid has reduced by half, add the strained tomatoes and let the sauce simmer over low heat for about 20 minutes—stirring every now and then.

Tip

THE SALSICCIA

This Italian sausage resembles a coarse German bratwurst and is usually seasoned with spicy flavors. It’s no longer possible to say with certainty which region of Italy originated the salsiccia, and today you can find it throughout Italy. Each region uses different types of meat in its preparation, and the herbs and spices also vary. Pork is the most common ingredient—but there are also versions made with wild boar.

Step 3 : Cook the rigatoni

While the sauce is simmering, you have time to prepare the rigatoni. To cook the pasta, place a large pot of salted water on the stove and bring it to a boil. Add the pasta and let it cook in the boiling water for 12–13 minutes, until it’s cooked through but still al dente. Then drain the rigatoni through a large colander and set it aside until the sauce is ready.

Tip

RIGATONI

Rigatoni are a large, tubular pasta shape with a ridged surface. They are particularly popular in Sicily. Rigatoni can hold a lot of sauce—even when it contains pieces of meat or vegetables.

Step 4 : Add the sauce to the pasta

Add the cooked pasta to the pot, then add the sauce and mix everything well with a large spoon. Finally, gently fold in a little olive oil and the baby spinach. Season your pasta con salsiccia with a little grated nutmeg.

Step 5 : The Finale

Scoop your rigatoni con sugo alla salsiccia onto your plate using a ladle or a large spoon, and grate a little Italian Pecorino cheese over it. Buon appetito!