Directions
- 1Add olive oil and 1 pound of bulk Italian sausage to a pot over medium to high heat. Break up the sausage.
- 2While the sausage is browning, mince a half an onion and a few garlic cloves.
- 3Once the sausage is fully cooked and has good color, add the minced onion and garlic.
- 4Add a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
- 5Add a Parmesan rind if you have one.
- 6Slightly lower the heat and add one large can of whole peeled tomatoes, crushed with your hands.
- 7Wash out the tomato can with water and add the liquid to the pot.
- 8Add two cups of chicken stock and let this simmer for about 15 to 20 minutes.
- 9Add about a half a pound of your favorite pasta (rigatoni is used).
- 10When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
- 11Add a little bit more torn basil.
Ingredients
- olive oil
- 1 pound bulk Italian sausage
- 0.5 onion
- few garlic cloves
- 1 pinch dried oregano
- 1 pinch red pepper flake
- a little bit torn basil
- 1 Parmesan rinds
- 1 large can whole peeled tomatoes, crushed
- 2 cups chicken stock
- 0.5 pound pasta (rigatoni recommended)
- 1 pinch kosher salt
Equipment
pot
Tips
- If bulk Italian sausage is unavailable, buy it in casing and remove it yourself.
- Wash out the tomato can with liquid to add to the sauce.
- Cooking pasta directly in the sauce allows it to absorb all the liquid and flavor, and the pasta starch thickens the sauce.
- Optional: Add white wine or red wine instead of or in combination with chicken stock.
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