This bold and comforting pasta dish combines spicy Italian sausage, rich marinara, and a kick of Calabrian chili for a flavor-packed bowl of rigatoni. Garlic, onion, and celery form a savory backbone, while a dusting of Parmigiano-Reggiano adds the perfect finish. A guaranteed crowd-pleaser with just the right amount of heat.

Ingredients

• 1/4 cup good quality olive oil
• 8–10 cloves garlic, peeled and chopped
• Salt and pepper, to taste
• 1 pound fresh Spicy Italian Sausage, removed from casings
• 1 onion, peeled and diced
• 3 stalks celery, peeled and diced
• 3 cups homemade marinara sauce (or store-bought)
• 1 pound dried rigatoni
• Crushed Calabrian chili, to taste
• Grated Parmigiano-Reggiano, for garnish

Preparation

1. In a large saucepan over medium heat, add the olive oil and warm gently.
2. Add chopped garlic and cook until fragrant.
3. Season with a dash of salt and pepper.
4. Add the sausage and cook over medium-high heat, breaking it up with a spoon until it begins to brown.
5. When sausage is about 3/4 cooked, add the onion and celery. Continue to cook, stirring occasionally.
6. Add another dash of salt and pepper.
7. Once the sausage is fully browned and vegetables have softened, add the marinara sauce and stir well.
8. Simmer over medium-low heat for 15 minutes.
9. Meanwhile, bring a large pot of salted water to a boil.
10. Add the rigatoni and cook until al dente:

• About 4 minutes for fresh pasta
• 8 to 9 minutes for dry pasta

11. Using a slotted spoon or mesh strainer, transfer the pasta to the sauce and toss to combine.
12. If the sauce is too thick, add a bit of reserved pasta water.
13. Stir in crushed Calabrian chili to taste.
14. Divide the pasta among plates and garnish with freshly grated Parmigiano-Reggiano.
15. Serve immediately.