Giant rigatoni + sausage + oven roasted tomato + parmigiano
Paccheri con Salsiccia e Pomodori al forno
For 4 Servings.
1 lb. Durahm Wheat Paccheri (L'antica Rocca Brand if possible, or any other large rigatoni)
4 roasted Roma tomato, cut into eighths (or any sun dried tomato)
1/2 red onion, large dice, roasted
1 tablespoon fresh oregano, leaves only
8 oz. tomato sauce
Reserved pasta water
2 tablespoons garlic herb butter
1/4 cup fresh grated parmesan cheese, plus extra for topping
3/4 lb. sweet Italian sausage, crumbled
2 tablespoons harlic oil
Extra virgin olive oil to finish
Salt and pepper to taste
Bring 8 quarts of water to a rolling boil, season till water tastes like the ocean. Heat a large Sautee pan over medium heat, add in garlic oil and roasted onion sauté for 30 seconds. Next add in sausage, roasted tomato pieces, fresh oregano, sauté lightly until fragrant. Deglaze pan with pasta water and add tomato sauce. Allow to reduce for 30 seconds, add in herb butter and stir to combine.
Cook pasta in salted water till slightly below al dente(about 10 minutes). Drain pasta, reserving ½ cup of pasta water if needed. Add pasta to sauce mixture and cook an additional 1 minute in the pan to coat pasta and thicken the sauce. Season with salt and pepper to taste. Finish with parmesan cheese and extra virgin olive oil, serve in warmed bowls with fresh grated parmesan cheese on top.