In my Italian-American cookbook, I make serve this Italian Sausage Sauce over pappardelle pasta. I love the way the sauce gets into the rigatoni, and now this is my favorite pasta with this sauce.
1 lb mild or hot Italian sausages, about 5 links
½ cup good dry Italian white wine, such as Pinot Grigio
2 T olive oil
1 medium yellow onion, diced
3 cloves garlic, pressed or minced
1 (28-oz) can whole peeled Italian tomatoes
2 T tomato paste
1 t freeze-dried or dried oregano
1 t minced fresh basil or freeze-dried basil
1 t red pepper flakes, optional
Sea salt and freshly ground black pepper
1 lb rigatoni pasta
Freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
Remove sausage from casings and place in a large bowl.
Pour in some of the white wine and crush with hands until sausage is in small pieces.
The wine makes it easier to break up the sausage.
Heat oil in a large pot or Dutch oven.
Add onion and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the sausages and cook for about 5 minutes, breaking up pieces with a wooden spoon.
Add the rest of the wine and cook until wine has mostly evaporated.
In the same large bowl, pour in the tomatoes and hand-crush them, removing the hard center cores. Alternatively, use an immersion blender to chop the tomatoes.
Add the crushed tomatoes and tomato paste to the pot along with the oregano, basil, and red pepper flakes.
Season to taste with salt and pepper and simmer 30 minutes.
Boil the pasta in salted water for about 8 to 9 minutes, until al dente.
Save about a ladle full of pasta water to pour into the sausage sauce.
Drain the pasta and pour back into the pot.
Add a couple ladles of the sausage sauce and toss.
Spoon into warm pasta bowls and add a little more sauce and sprinkle with grated cheese.
Serves 4
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