Mind-Blowing Pasta

20 mins
Serves 1
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Directions

  1. 1Add olive oil and 1 pound of bulk Italian sausage to a pot over medium to high heat. Break up the sausage.
  2. 2Add olive oil and 1 pound of bulk Italian sausage to a pot over medium to high heat. Break up the sausage.
  3. 3Add olive oil and 1 pound of bulk Italian sausage to a pot over medium to high heat. Break up the sausage.
  4. 4While the sausage is browning, mince a half an onion and a few garlic cloves.
  5. 5While the sausage is browning, mince a half an onion and a few garlic cloves.
  6. 6While the sausage is browning, mince a half an onion and a few garlic cloves.
  7. 7Once the sausage is fully cooked and has good color, add the minced onion and garlic.
  8. 8Once the sausage is fully cooked and has good color, add the minced onion and garlic.
  9. 9Once the sausage is fully cooked and has good color, add the minced onion and garlic.
  10. 10Add a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
  11. 11Add a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
  12. 12Add a pinch of dried oregano, a pinch of red pepper flake, and a little bit of torn basil.
  13. 13Add a Parmesan rind if you have one.
  14. 14Add a Parmesan rind if you have one.
  15. 15Add a Parmesan rind if you have one.
  16. 16Slightly lower the heat and add one large can of whole peeled tomatoes, crushed with your hands.
  17. 17Slightly lower the heat and add one large can of whole peeled tomatoes, crushed with your hands.
  18. 18Slightly lower the heat and add one large can of whole peeled tomatoes, crushed with your hands.
  19. 19Wash out the tomato can with water and add the liquid to the pot.
  20. 20Wash out the tomato can with water and add the liquid to the pot.
  21. 21Wash out the tomato can with water and add the liquid to the pot.
  22. 22Add two cups of chicken stock and let this simmer for about 15 to 20 minutes.
  23. 23Add two cups of chicken stock and let this simmer for about 15 to 20 minutes.
  24. 24Add two cups of chicken stock and let this simmer for about 15 to 20 minutes.
  25. 25Add about a half a pound of your favorite pasta (rigatoni is used).
  26. 26Add about a half a pound of your favorite pasta (rigatoni is used).
  27. 27Add about a half a pound of your favorite pasta (rigatoni is used).
  28. 28When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
  29. 29When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
  30. 30When the pasta is about a minute from being fully cooked, add a pinch of kosher salt.
  31. 31Add a little bit more torn basil.
  32. 32Add a little bit more torn basil.
  33. 33Add a little bit more torn basil.

Ingredients

  • olive oil
  • olive oil
  • olive oil
  • 1 pound bulk Italian sausage
  • 1 pound bulk Italian sausage
  • 1 pound bulk Italian sausage
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • few garlic cloves
  • few garlic cloves
  • few garlic cloves
  • 1 pinch dried oregano
  • 1 pinch dried oregano
  • 1 pinch dried oregano
  • 1 pinch red pepper flake
  • 1 pinch red pepper flake
  • 1 pinch red pepper flake
  • a little bit torn basil
  • a little bit torn basil
  • a little bit torn basil
  • 1 Parmesan rinds
  • 1 Parmesan rinds
  • 1 Parmesan rinds
  • 1 large can whole peeled tomatoes, crushed
  • 1 large can whole peeled tomatoes, crushed
  • 1 large can whole peeled tomatoes, crushed
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 0.5 pound pasta (rigatoni recommended)
  • 0.5 pound pasta (rigatoni recommended)
  • 0.5 pound pasta (rigatoni recommended)
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 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.