Spicy Italian Sausage Meat Sauce over Rigatoni with Garlic Bread

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Spicy Italian Sausage Meat Sauce

1. Finely dice the yellow onion and mince the 5 garlic cloves. 5 min
2. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. 2 min
3. Timing-sensitive step. Add the 1¼ pounds hot Italian sausage (casings removed) and cook, breaking it into small crumbles, for 6–7 minutes until deeply browned and cooked through. 7 min
4. Timing-sensitive step. Add the diced onion to the pot and sauté over medium heat for 5 minutes until softened and translucent, scraping up any browned bits. 5 min
5. Timing-sensitive step. Stir in the minced garlic and ½ teaspoon crushed red pepper flakes and cook for 1 minute until fragrant.
6. Timing-sensitive step. Push the mixture to the side, add 3 tablespoons tomato paste directly to the cleared spot, and cook the paste for 2 minutes, stirring, until it darkens to a brick-red color. 2 min
7. Timing-sensitive step. Pour in ½ cup dry red wine and stir everything together, scraping the bottom of the pot; let it reduce for 2 minutes. 2 min
8. Stir in the 28-oz can of crushed San Marzano tomatoes, ¾ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon granulated sugar, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
9. Reduce heat to low and simmer the sauce, uncovered, for 25 minutes, stirring occasionally, until thickened and rich. 25 min
10. Taste and adjust seasoning, then tear in ¼ cup fresh basil leaves (optional) and ladle the sauce over the rigatoni; finish each bowl with freshly grated Parmigiano-Reggiano. 2 min

Rigatonibase

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat. 12 min
2. Add 1 tablespoon kosher salt to the boiling water, then add 12 oz rigatoni and cook according to package directions until al dente, about 11–12 minutes. 12 min
3. Reserve ½ cup of pasta cooking water before draining, then drain the rigatoni and return it to the pot. 2 min

Garlic Breadside

1. Preheat the oven to 400°F and line a baking sheet with foil. 8 min
2. Mince or press 3 garlic cloves and finely chop 2 tablespoons fresh flat-leaf parsley. 4 min
3. In a small bowl, mash together 4 tablespoons softened unsalted butter, the minced garlic, chopped parsley, and ¼ teaspoon kosher salt until fully combined. 3 min
4. Spread the garlic butter evenly over both cut faces of the halved Italian bread loaf and place cut-side up on the prepared baking sheet. 2 min
5. Sprinkle 1 oz finely grated Parmigiano-Reggiano evenly over the buttered bread (optional).
6. Bake at 400°F for 10–12 minutes until the edges are golden and crisp, then slice into portions and serve immediately. 12 min