Salsiccia Pasta à la Sultne Gutter

Ingredients

• 400 g rigatoni (Or another short pasta)
• 200 g salsiccia (Raw; source gives a range of 200–300 g)
• 2 cloves garlic (Finely chopped)
• 4 tbsp tomato paste
• 1 tbsp white wine vinegar (Source gives a range of 1–2 tbsp)
• 3 dl heavy cream
• 1 handful basil leaves (Torn; source does not specify a weight)
• sunflower oil (For frying)
• olive oil (For topping)
• Parmesan (Finely grated, for topping)
• salt (For the pasta water and to taste)
• water (For cooking the pasta; use enough to fill a roomy pot)

Steps

1. 1

   Remove the salsiccia meat from its casing.

2. 2

   Heat a little sunflower oil in a pan. Add the sausage meat and fry it as you would ground meat, breaking it up as it cooks.

3. 3

   Add the chopped garlic and continue frying for a couple of minutes.

4. 4

   Stir in the tomato paste, white wine vinegar, and heavy cream.

5. 5

   Bring the sauce to a boil, then reduce the heat and let it simmer just below boiling point while the pasta cooks.

6. 6

   Meanwhile, bring a roomy pot of generously salted water to a boil. The water should taste like seawater.

7. 7

   Cook the rigatoni until cooked through but still slightly firm to the bite.

8. 8

   Drain the pasta and stir it thoroughly into the sauce. Stir in a little pasta water if the sauce seems too thick.

9. 9

   Add the torn basil leaves and season with salt to taste.

10. 10

    Top the pasta with olive oil and finely grated Parmesan.

Notes

The source specifies 200–300 g salsiccia and 1–2 tbsp white wine vinegar; the lower end is represented numerically while the full ranges are retained in the notes. No exact amount of pasta water, frying oil, topping oil, Parmesan, basil, or salt is specified.

Nutrition per serving

• main
• pasta
• quick
• weeknight
• Italian
• meat
• creamy
• 30-minute meal