My friend Riggs made this sausage rigatoni for us in Park City, Utah for my 50th birthday celebration and it was so fantastic, I just had to steal it and put it on my website.
12 ounces rigatoni
½ cup olive oil
2 cups yellow onions, diced
4 hot Italian sausage links, cut into 1 inch rounds
4 cloves garlic, minced
1 (8 oz.) jar sun dried tomatoes in olive oil, tomatoes drained from oil and cut into quarters
1 (10 oz.) jar marinated artichokes, drained and cut into 8 pieces
½-¾ cup grated parmesan cheese
1 cup reserved pasta water
Kosher salt and pepper
Bring a large pot of lightly salted water to boil. Add the rigatoni and cook to al dente. Reserve a cup of the pasta water. Drain the rigatoni and set aside.
Meanwhile, heat a large Dutch oven or sauté pan to medium heat. Add the olive oil and Italian sausage. Cook for about 3 minutes. Add the onions and cook for about 7 minutes or until nicely browned. Add the garlic, sun dried tomatoes and artichokes and simmer in pan for 10 minutes. **Do not season with kosher salt at this point because if you add any of the reserved salted pasta water at the end, your dish may become too salty.
Add the cooked rigatoni to the sauce and mix. Add the parmesan cheese and a little splash of the reserved pasta water if desired. If needed, season with kosher salt and pepper.
SkinnyTip! Omit the olive oil and use olive oil spray in a non-stick pan. Use low-fat turkey sausage instead of Italian sausage.