Ingredients:

  • 1 lb (450 g) Rigatoni, Penne, or similar tubular pasta
  • Kosher Salt (approx. 2 Tbsp), for boiling water
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 5 lbs (680 g) Hot Italian Sausage, casings removed
  • 1 large (150 g) Yellow Onion or 2 medium Shallots, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp (5 g) Calabrian Chilli Paste (or 1/2 tsp dried chilli flakes)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 (28 oz / 794 g) Can Crushed Tomatoes (San Marzano or equivalent)
  • 1/2 tsp Dried Oregano
  • Salt and Freshly Cracked Black Pepper, to taste
  • 1/2 cup (120 ml) Mascarpone Cheese
  • 1/2 cup (50 g) Freshly Grated Parmesan or Pecorino Romano, plus more for garnish
  • 1/4 cup Fresh Basil, roughly chopped

Instructions:

  1. Prep the Aromatics: Finely dice the onion/shallots and mince the garlic. Remove sausage from casings.
  2. Sear the Sausage: Heat the olive oil in the deep skillet over medium-high heat. Add the sausage meat and break it up gently with a spoon. Cook until the meat is deeply browned and slightly crispy (8-10 minutes).
  3. Render Fat: Once browned, carefully drain off about half of the rendered fat, leaving 1-2 tablespoons behind for flavor.
  4. Sauté Aromatics: Reduce heat to medium. Add the diced onion/shallots and cook until softened and translucent (4-5 minutes). Add the minced garlic and chili paste (or flakes) and cook for 1 minute until fragrant.
  5. Deglaze: Pour in the white wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Let the wine reduce until almost evaporated (about 2 minutes).
  6. Simmer the Sauce: Stir in the crushed tomatoes and dried oregano. Season generously with salt and pepper. Bring the sauce to a gentle simmer, then reduce heat to low. Cover partially and let the ragu bubble happily for 20 minutes, stirring occasionally.
  7. Cook the Pasta: While the sauce simmers, bring the large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions, aiming for 2 minutes less than al dente.
  8. Reserve Water: Just before draining, scoop out 1.5 cups (360 ml) of the starchy pasta cooking water and set aside.
  9. Combine and Emulsify: Using a spider or tongs, transfer the slightly undercooked pasta directly into the ragu skillet. Add the Mascarpone cheese and 1/2 cup of the reserved pasta water. Stir vigorously for 2-3 minutes over medium heat until the sauce clings perfectly. Add more pasta water, a splash at a time, until the desired consistency is reached.
  10. Final Seasoning: Remove from heat. Stir in the freshly grated Parmesan cheese and half of the fresh basil. Taste and adjust seasoning.
  11. Serve Immediately: Divide the pasta among warm bowls. Garnish with the remaining fresh basil and a generous dusting of Parmesan.