Step by step

Method

4 steps

1. 1

   Bring a large pot of salted water to a boil. Cook 12 oz rigatoni or penne until al dente. Scoop out ½ cup pasta water before draining — you'll need it to loosen the sauce.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a wide skillet over medium-high. Add 1 lb Italian sausage (casings removed) and break it into small crumbles. Cook 6–8 minutes until browned with crispy edges. Add 1 diced onion and cook 3–4 minutes until soft; stir in 4 minced garlic cloves and ½ teaspoon red pepper flakes for 30 seconds until fragrant.

3. 3

   Pour in 1 can (28 oz) crushed tomatoes, season with kosher salt and pepper, and simmer 10 minutes until the sauce thickens slightly and tastes rounded, not raw-tomato sharp.

4. 4

   Toss the pasta into the sauce with a splash of pasta water and ½ cup grated Parmesan until every noodle is coated and glossy. Finish with fresh basil or parsley. You want saucy pasta with browned sausage crumbles and a clingy tomato coat — not greasy oily noodles or a thin watery sauce.