Rigatoni is tossed with spicy sausage and cannellini beans in a savory tomato-based sauce for a hearty, well-balanced pasta.Red wine adds depth to the sauce as it cooks, while the sausage brings heat and the beans add body and creaminess.Finished with fresh basil, grated Parmesan cheese, and a pat of butter, the dish balances richness with freshness and sharp, savory notes.
Pork and white beans are classic partners in Tuscany. Barbara Lynch adds her own twist by using spicy sausage in this dish.
Why salt pasta water
Most pasta dough does not contain salt, so adding salt to the cooking water is a prime opportunity to season the noodles from within. The salt also slows the swelling of the starch as it hits the hot water, resulting in a less sticky pasta. To cook the pound of dry rigatoni here, you’ll need about five quarts of water plus one and a half tablespoons of kosher or sea salt.
Be sure to reserve about half a cup of the starchy water when draining the noodles to add to the finished dish should it seem dry.
How to remove sausage casings
Removing casings from sausage links is quick and simple. First, lay the sausage on a cutting board. Then, use a sharp paring knife to make a shallow lengthwise slit through the casing, taking care not to cut into the meat. Finally, peel the casing back with your fingers and discard. If the meat is sticky, pop the sausage in the freezer for 15 to 20 minutes to firm it up, which will make it easier to handle.
Notes from the Food & Wine Test Kitchen
For a mellower version of this dish, try sweet Italian sausage instead, or decrease the amount of crushed red pepper.Let the sausage brown and develop color before adding wine and tomatoes — this deepens the overall flavor. Don’t rush the wine reduction: Cooking the wine until reduced by half concentrates its flavor and mellows its sharpness.Aim for al dente when boiling the rigatoni. Slightly firm noodles hold their shape in the sauce and won’t turn mushy when stirred with the beans and cheese.
Suggested pairing
The berry fruit and peppery notes in a rich Syrah play off both the spicy sausage and the acidity of the tomatoes in the sauce. Pick a good example from Tuscany.
Dining and Cooking