Ingredients

The following ingredients have 2 Servings
  • 8 oz. / 226g rigatoni
  • 2 Tbs. / 30ml olive oil
  • 2 tsp. / 6g chopped garlic
  • 1/3 cup / 85g chopped shallot (approximately 1 shallot)
  • 1/2 tsp. / 2g salt
  • 1/4 tsp. / 1 g black pepper
  • 8 oz. / 226g Italian spicy sausage
  • 8 oz. / 226g cheery tomatoes, halved
  • 1/3 cup / 30 to 40g shredded parmigiano
  • handful basil, chopped
  • juice from 1/2 of fresh lemon

Instruction

  • Start cooking rigatoni in boiling salted water by following direction of package you are using until al dente.
  • Meanwhile, heat a large skillet over medium high heat; add olive oil, garlic and shallot. Sauté about 2 minutes or until shallot is soften.
  • Add in sausage and break down with an wooden spoon. Cook until golden, about 6 to 8 minutes. Stir occasionally.
  • By now, rigatoni must be cooked perfectly, add into sausage mixture along with tomatoes, parmigianpo. Toss everything together until well combine, add some pasta water to thin it out.
  • Sprinkle basil and squeeze lemon juice right on top and toss once again. Serve immediately and top with extra parmigiano if you like to. Enjoy!