Slow-Simmered Tuscan Sausage and Sage Rigatoni

How to Make Slow-Simmered Tuscan Sausage and Sage Rigatoni

Total time: 40 min · Yields 4 servings

1. 1

   Boil the Pasta

   Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook until just shy of al dente (about 2 minutes less than the package instructions). Reserve 250 ml of the pasta cooking water before draining.

2. 2

   Brown the Sausage

   While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it into small crumbles with a wooden spoon. Cook until deeply browned and slightly crispy, approximately 8 minutes.

3. 3

   Sauté Aromatics

   Reduce heat to medium. Add the shallots and sage leaves to the skillet with the sausage. Sauté for 3-4 minutes until the shallots are translucent and the sage leaves become fragrant and crisp.

4. 4

   Deglaze and Simmer

   Pour in the white wine, scraping the bottom of the pan to release the brown bits (fond). Let the wine reduce by half. Pour in the heavy cream and nutmeg, bringing it to a gentle simmer for 3 minutes until the sauce slightly thickens.

5. 5

   Combine and Emulsify

   Add the cooked rigatoni to the skillet. Toss vigorously with the sauce, adding the reserved pasta water a splash at a time until the sauce is glossy and coats every piece of pasta. Stir in the Parmigiano-Reggiano.

6. 6

   Garnish and Serve

   Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and red chili flakes if desired. Serve immediately while hot.