Brian's rigatoni with Italian sausage & burrata

  • Prep Time Icon Prep Time: 10
  • Cook Time Icon Cook Time: 30
  • Yields Icon 4-6 servings
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PROFILE: hearty, bold, classic
NOTES: rigatoni are my favorite pasta but you can certain substitute other shapes.
USES: weeknight dinner | feed the kids | add a salad & bread for a big family-style dinner

Directions

  1. Cook pasta in salted water until just shy of al dente. Reserve ½ cup pasta water before draining.
  2. Brown sausage in olive oil over medium-high heat, breaking into bite-sized pieces.
  3. Add shallot and cook 2–3 minutes.
  4. Add garlic and cook 30 seconds.
  5. Add wine and simmer 2–3 minutes, scraping up any browned bits.
  6. Add Sunday Sauce and simmer 5 minutes.
  7. Toss in pasta with a splash of reserved pasta water.
  8. Cook 1–2 minutes until glossy and well coated.
  9. Stir in freshly grated Parmigiano-Reggiano.
  10. Serve topped with torn burrata, fresh basil, Parmigiano-Reggiano and a drizzle of good olive oil.