This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
Ingredients:
6 Italian Sausages, cubed, seared and drained.
1 lb of Pasta, tube like rigatoni is ideal
2 Tbsp Olive oil
1/4 tsp Oregano
1 Onion, minced
1 Carrot, minced
4-5 cloves Garlic, crushed with side of knife.
1-24 oz bottle of Passata
1 Bay Leaf
Fresh Basil
Pecorino Roman
Preparation:
Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and break in into smaller pieces, then drain it.
To the same pan add your onion and garlic, and allow it to sauté and soften. Add back the sausage and your passata, bay leaf, oregano and cook for at least one hour. Then add your fresh basil and allow it to continue cooking until the oil separates. I prefer to add the basil later, as I feel if it cooks too long it loses flavor.
Before you drain your pasta, remove about 1/2-3/4 of a cup of the pasta water. Drain your pasta and add it back to the pan with the reserved pasta water and allow it to finish cooking.
The addition of the pasta water really creates a silky sauce and will vastly improve the final dish. I find this to be true for most pasta dishes. I finished with grated Pecorino Romano cheese.
The Louisville Chef 