Chef notes
I always cook more sausages than I’m going to eat because I want the effort to last for a few days. Sausage for eggs or an omelet, sausage on a pizza or in a tortilla … leftover sausage is the gift that keeps giving. One of my favorite moves is to use it in a pasta sauce. Rigatoni and sausage have been good friends for a really long time, and this bowl of deliciousness proves it.
Technique tip: Reserve pasta water and use it later in your sauce.
Swap option: Use your favorite store bought tomato sauce instead of making it from scratch.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large Spanish onion, finely diced
- 3 cloves garlic, coarsely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 (28-ounce) cans whole peeled plum tomatoes with their juices
- 1 pinch sugar
- 2 tablespoons chopped fresh flat leaf parsley leaves
- 2 tablespoons chopped fresh basil leaves
- 1 large eggplant (about 1 pound), peeled and cut into 3/4-inch cubes
- 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
- kosher salt and freshly ground black pepper
- 1 pound dried rigatoni pasta
- 3 links hot Italian sausage, cut into 1/2-inch thick coins
- 1/2 cup dry red wine
- 3 cups Basic Tomato Sauce (recipe above)
- 1/2 cup crème fraîche
- 2 teaspoons chopped fresh oregano leaves
- 3 tablespoons chopped fresh basil leaves, plus more for garnish
Preparation
For the basic tomato sauce:
1.In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and pepper flakes (if using) and cook until soft, about 1 minute. Add the tomatoes and their juices and bring to a boil. Reduce to a simmer and the sugar.
2.Cook until the sauce is reduced and thickened, 45 minutes to one hour, using a potato masher to lightly crush the tomatoes as they cook.
3.Stir in the parsley and basil. Use immediately, or let cool completely, transfer to airtight containers and store in the refrigerator for up to 3 days or in the freezer for up to a month.
For the pasta:
1.Set an oven rack in the middle position and preheat the oven to 425 F.
2.Place the eggplant on a large baking sheet, drizzle with 1/4 cup of the olive oil and season with salt and pepper. Spread out the eggplant into a single even layer and roast until golden brown and tender, about 30 minutes.
3.Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the pasta to the water and cook for 2 minutes less than directed on the package, about 7 to 9 minutes. Reserving 1 cup of the pasta water, drain the pasta well. Set the pasta and pasta water aside.
4.Meanwhile, in a large deep sauté pan, heat the remaining 2 tablespoons oil over medium-high heat until it begins to shimmer. Add the sausage in an even layer and sear until browned on both sides and just cooked through, about 2 to 3 minutes. Using a slotted spoon, transfer the sausage to a plate.
5.Add the wine to the pan and cook until reduced by half, about 2 minutes, scraping up any browned bits at the bottom of the pan. Add the tomato sauce, season with salt and pepper and cook for 5 minutes. Stir in the sausage and roasted eggplant and let simmer for 2 minutes, stirring occasionally.
6.Reduce the heat to medium and add the drained pasta and crème fraiche to the pan. Toss to coat and combine. Add a few splashes of reserved pasta water as needed to ensure the sauce coats the pasta and to reach your desired consistency. Season with salt and pepper. Fold in the oregano and basil and transfer to a large serving platter.
7.Garnish with additional basil and serve immediately.
Reprinted from "Sundays with Sophie." Copyright © 2022 Boy Meets Grill, Inc. Photographs copyright © 2022 Ed Anderson. Published by Clarkson Potter, an imprint of Random House.
