Rigatoni Royale
Rigatoni Royal
As I embark on my culinary journey, I am delighted to share some of my cherished comfort foods. Recently, I developed a deep appreciation for Rigatoni, a pasta dish that quickly became a favorite. Inspired to master its preparation, I have crafted my own rendition of this classic, enhancing it with a selection of additional ingredients to amplify its bold and robust flavors.
Rigatoni Royale
Serves: 4 Time: 30 Mins
INGREDIENTS
8 ounces Rigatoni Pasta
1/2 Pound of Spicy Italian Sausage
2 Tablespoons of Olive Oil
1 Garlic Clove
1 Shallot
1/3 Cup Tomato Paste
2/3 Cup Heavy Cream
1 Teaspoon Red Pepper Flakes
2 Teaspoons of Fresh Basil
2 Teaspoons of Fresh Oregano
1/4 Cup Parmesan Cheese
1 Tablespoon Salted Butter
1/4 Cup Pasta Water
Salt, Pepper and Fresh Rosmary to Taste
Dollop of Ricotta
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Before draining, reserve 1/4 cup of the pasta cooking water, then drain the pasta.
In a saucepan, cook the Spicy Italian Sausage until fully browned. Once cooked, drain the excess oil and set the sausage aside.
In the same saucepan, heat olive oil over medium heat. Add garlic, shallot, and tomato paste, and sauté for 4 to 5 minutes, or until fragrant and softened. Note* The tomato paste will darken in color which helps remove acidity from the tomato paste.*
Add the heavy cream and stir until fully blended. Allow the mixture to simmer gently for 2 to 3 minutes.
Add red pepper flakes, basil, oregano, and reserved pasta water to the saucepan. Stir until the sauce achieves a smooth, creamy consistency, adding additional pasta water if necessary.
Add the Parmesan, butter, and pasta water, mixing until the sauce is luxuriously smooth and creamy.
Toss in the cooked pasta & Italian sausage, ensuring it is evenly coated with the sauce. For an extra touch, garnish with additional dollop of ricotta, chopped oregano, and chopped rosemary, if desired.