Spicy Sausage Rigatoni with Burst Cherry Tomatoes

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Tomatoes blister and release their juice to coat the pasta. Quick and works with whatever sausage you have.

by Remixipe
Prep: 10 minsCook: 20 minsServes: 6easy
italiancrowd-pleaserunder-30-minutesone-panweeknight dinners
nut-free
savouryspicyumami

Ingredients

Serves 6
1 lbrigatoni
1 lbItalian sausage(casings removed)
3 cupscherry tomatoes(halved)
4 clovesgarlic(sliced)
0.5 tsp~red pepper flakes
0.5 cupwhite wine
0.25 cup~fresh basil(torn)
0.5 cupparmesan cheese(grated)
3 tbspolive oil
1 tsp~salt
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Method

  1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions. Reserve 1 cup pasta water, then drain.
  2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and break up with a spoon. Cook until browned, about 6 minutes. Remove to a plate.
  3. Add remaining 2 tbsp olive oil to the pan. Add cherry tomatoes cut-side down. Cook without stirring for 3 minutes until they start to blister.
  4. Add garlic and red pepper flakes. Cook 1 minute.
  5. Pour in wine and scrape up any browned bits. Let it bubble for 2 minutes.
  6. Return sausage to the pan along with cooked pasta. Toss everything together, adding pasta water a little at a time until sauce coats the noodles.
  7. Remove from heat. Stir in basil and half the parmesan. Serve with remaining parmesan on top.

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