You MUST TRY this RARE Tuscan Pasta!

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.

Chop onion in half and dice it finely.

Heat a frying pan over medium heat and add a splash of olive oil.

Add diced onion to the pan and season with sea salt.

Chop the ends off the chili peppers, dice them (seeds included), and add to the pan with the onions.

Sweat the onion and chili for a minute.

Smash a few cloves of garlic with the back of a knife, remove the skins, and dice finely.

Add a couple of teaspoons of diced garlic to the pan.

Remove the skins from the pork sausages and mash the sausage meat with a fork.

Add the sausage meat to the pan and break it apart with a wooden spoon or spatula while frying.

Turn up the heat slightly to caramelize the sausage.

Pour in tomato passata until it covers the ingredients and stir well.

Reduce the sauce for about 10 to 15 minutes until thickened, resembling a bolognese sauce.

Slice black olives to remove the stones and add them to the sauce, stirring to combine.

Fill a saucepan with water, season heavily with salt, and bring to a boil.

Add dried rigatoni to the boiling water and cook for 2 minutes less than the package instructions.

Taste the pasta to ensure it is just shy of al dente.

In another frying pan, add a blob of sauce and the cooked pasta, along with a splash of pasta water.

Stir and toss the pasta in the sauce until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens