Nick Pellegrino's Rigatoni with Sausage and Ricotta - WSMV News 4

Nick Pellegrino's Rigatoni with Sausage and Ricotta

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½ pound sweet Italian sausage removed from casings

¼ extra-virgin olive oil

1 pound rigatoni

1 cup whole milk ricotta

¼ cup grated Parmigiano-Reggiano, grated

½ cup fresh basil shredded

salt and pepper to taste

Bring a large pot of salted water to a boil and add rigatoni. While pasta is cooking crumble sausage in a bowl, breaking into small clumps. In a large skillet over medium high heat cook sausage till browned and crispy. Add about ½ cup of pasta water to pan to deglaze, scraping brown bits from bottom. When the pasta is done add to pan and toss with sausage. Season with salt and pepper. Remove pan from heat. Stir in ricotta and grated cheese. Add chopped basil to pan and toss to distribute evenly. Serve immediately with more grated cheese and basil to garnish.

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