Rigatoni alla Buttera, sugo di salsiccia, olive e pecorino, antica ricetta Maremmana

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a leaner option while bacon is more widely available.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free while grana padano is a more affordable cheese.

Finely chop the onion until diced.

Leave the garlic cloves in their skins and crush them with a knife, setting aside.

Chop a bit of fresh chili pepper.

In a skillet, add the chili, whole garlic cloves, and chopped onion.

Add extra virgin olive oil and start sautéing on low heat.

Once the onion becomes translucent, add the pork sausage, breaking it up with a wooden spoon.

Cook until the sausage is browned and the fat has rendered.

Remove the garlic cloves from the skillet.

Add the tomato sauce, rinsing the container with a bit of water and adding that water to the skillet as well.

Bring the mixture to a boil, then cover and reduce the heat, cooking for 25 minutes on low.

If the sauce thickens too much during cooking, add a bit more water as needed.

After 25 minutes, add salt and then the rigatoni to boiling salted water.

Add the pitted Gaeta olives to the sauce.

Once the pasta is cooked, drain it and add it to the skillet with the sauce, tossing everything together.

Plate the pasta and finish with a drizzle of extra virgin olive oil and grated pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens