Rigatoni with Rapid Ragu

Sweet Italian sausages combine with diced mortadella to create a delicious and complex ragu that will satisfy your biggest appetite in just over thirty minutes.

Sometimes putting dinner on the table takes a little versatility, particularly when you look in the fridge and ingredients seem a bit random. If you have sweet Italian sausages or even ground pork, some mortadella (a slow-smoked Italian meat found in your grocer’s deli section), and a few other kitchen staples, you can have dinner on the table in no time with this simple homemade sauce. If you don’t have rigatoni available, use pasta you have on hand.

• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic, minced
• 1 1/2 tablespoons tomato paste
• 1 pound sweet Italian sausages, casings removed
• 8 ounces tomato sauce
• 3 tablespoons flat-leaf parsley
• 1 pound rigatoni pasta
• Freshly grated Parmesan cheese
• Freshly ground black pepper

1. Bring a large pot of water to a boil.
2. Put the olive oil and garlic in a heavy-bottomed 2-quart saucepan over medium heat and cook until the garlic sizzles and is slightly golden, about 1 minute. Stir in the tomato paste and cook for 1 minute. Add the pork and mortadella and cook, while stirring, until the pinkness is eliminated, about 10 minutes. Stir in the tomato sauce and 2 tablespoons of water. Reduce the heat to low and cook for 20 minutes, stirring occasionally. Stir in the parsley.
3. Meanwhile, with 15 minutes left for the sauce to cook, generously salt the boiling water. Add the rigatoni and cook until tender but still firm. Set the timer for 2 minutes less than then package instructions specify and taste for doneness, drain. Toss the rigatoni with the sauce and serve topped with Parmesan cheese and pepper.