Ingredients
13 cloves Garlic
8 stems (with leaves) basil
2 tbsp Crushed red pepper
Olive oil - pour till just covered
1 12 oz can san marzano tomatoes
16 oz Jimmy dean sausage
1 medium onion
1 Serrano pepper
½ cup of white wine
2 tbsp Crushed red pepper
rigatoni pasta
Parmigiano-Reggiano
1 spoonful pasta water
Tools
blender
Directions
Step 1
Combine infused oil ingredients in a small pot and simmer low heat 20-30 mins.
10 cloves Garlic
5 stems (with leaves) basil
2 tbsp Crushed red pepper
Olive oil - pour till just covered
Step 2
Take off heat and let cool. Store in container
Step 3
Blend tomatoes on low speed for about 20-30 secs. Set aside
1 12 oz can san marzano tomatoes
blender
Step 4
Dice onion, garlic, serrano.
1 medium onion
4 cloves Garlic
1 Serrano pepper
Step 5
Add olive to a hot pan and add the sausage. Flatten meat and let brown, then flip and brown other side. Remove meat from pan when cooked about 80% of the way.
3 tbsp olive oil
16 oz Jimmy dean sausage
Step 6
Add the onion, garlic, Serrano to the pan you just fried the sausage in on medium heat. Add 1-2 tbsp of chili flakes.
1 medium onion, chopped
4 cloves Garlic, chopped
1 Serrano pepper, chopped
2 tbsp Crushed red pepper
Step 7
Once the veg are translucent, raise temp to high and add wine. Make sure to scrape the bottom of pan.
½ cup of white wine
Step 8
Once the wine is reduce about 80%, add the tomatoes, basil stem, and simmer low heat about 20-30 mins.
1 12 oz can san marzano tomatoes, blended
1 stems (with leaves) basil
Step 9
Get water boiling with salt, and cook noodles till a minute before al dente. Reserve some pasta water for the sauce!
rigatoni pasta
1 spoonful pasta water
Step 10
Add sauce to separate pan, with chili flakes.
Step 11
Add the noodles to sauce, with a spoonful of pasta water.
1 spoonful pasta water
Step 12
Cook high heat, adding basil chiffonade and 2 tbsp of infused oil. Should take 1-2 mins
Step 13
Plate and add cheese. Enjoy
8 leaves basil
Parmigiano-Reggiano, shredded
