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Step 1
In a large pot, bring water to a boil. Once boiling, salt generously, and cook your rigatoni according to the package instructions, just 1 to 2 minutes before al dente. Drain your pasta, and set aside about 1/2 cup of pasta water.
Step 2
In the meantime, make your sauce. In another medium skillet, heat a drizzle of sundried tomato oil over medium to medium-high heat. Then add your sausage in large chunks. Allow the sausage to slightly brown before using a spatula to mash the sausage into smaller pieces. I like to keep them into smaller chunks, and not into fine crumbles. Brown for 4 to 5 minutes, tossing occasionally until a nice golden crust forms on the sausage.
Step 3
Add in your tomatoes, garlic, pepper, and salt. Toss to combine and allow the tomatoes to burst to create your sauce. Use the back of a spatula to squish and burst them, if needed, about 8 to 10 minutes.
Step 4
Transfer about 1/4 cup of pasta water into the sauce, along with your pasta. Stir to combine and add in your parmesan cheese. Finish with a toss of basil leaves, adjusting with salt, pepper, and pasta water, as needed to taste.
Step 5
Serve in bowls, topping with more parmesan, and basil leaves.