Ingredients

• ½ medium red onion, finely diced

• Spicy Italian sausage, removed from its casings (about 1 pound)

• 1 package of rigatoni pasta (about 1 pound)

• 1 bottle passata (tomato purée, 24–25 ounces)

• 5 tablespoons of Extra virgin olive oil (EVOO), divided or adjusted to taste

• 1 generous bunch fresh basil

• Freshly grated Pecorino Romano Cheese

• Kosher or coarse sea salt, for the pasta water

• Freshly ground black pepper, to taste

• Reserved pasta water, as needed

Instructions

• Prepare the onion: Peel and finely dice the red onion. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add the onion and cook gently for approximately 7 minutes, stirring occasionally, until softened and lightly golden. If the onion begins to brown too quickly, add a small splash of water and continue cooking.

• Brown the sausage: Remove the sausage from its casings and add it to the pan. Break it into small pieces with a spoon and cook for approximately 10 minutes, stirring regularly, until browned and cooked through. Allow the sausage to develop a little color, as this adds depth to the sauce.

• Simmer the tomato sauce: Pour in the passata and stir thoroughly, incorporating the sausage, onion, and olive oil. Bring the sauce to a gentle simmer, then reduce the heat to low. Cook uncovered for at least 30 minutes, stirring occasionally for at least 45 minutes, longer if desired. If the sauce becomes too thick, add a little water. Taste and season with freshly ground black pepper and salt as needed, remembering that the sausage and Pecorino Romano will contribute saltiness.

• Cook the rigatoni: Bring a large pot of water to a rolling boil. Add enough salt to season the water generously—approximately 1 tablespoon of coarse salt for a large pot, adjusting for the quantity of water. Add the rigatoni and cook according to the package directions until al dente. Stir occasionally to prevent sticking. Before draining, reserve at least 1 cup of starchy pasta water.

• Add the fresh basil: Turn the heat under the tomato sauce to low or briefly remove the pan from the heat. Tear most of the basil leaves by hand and stir them into the sauce, reserving a few smaller leaves for garnish.

• Combine the pasta and sauce: Transfer the drained rigatoni directly into the sauce. Add a small splash of reserved pasta water and toss thoroughly, allowing the sauce to coat the pasta and enter the hollow centers. Continue tossing over low heat for 1–2 minutes. Add more pasta water a little at a time until the sauce reaches a smooth, glossy consistency that clings to the rigatoni.

• Finish with Pecorino Romano: Remove the pan from the heat. Add a generous handful of freshly grated Pecorino Romano and toss vigorously until the cheese melts into the sauce, creating a rich, creamy coating. If necessary, add another splash of pasta water to achieve the desired consistency. Taste and adjust the seasoning.

• Serve:  Divide the rigatoni among warmed serving bowls. Finish with additional freshly grated Pecorino Romano, the reserved basil leaves, a light drizzle of extra virgin olive oil, and freshly ground black pepper. Serve immediately while hot.