Sausage Ragu Rigatoni with Herbed Ricotta

I like to think of Monday’s as stock and sauce days to replenish the freezer of ready to re-heat instant meals, well sort of instant.  Since we do a lot of last minute lunches and other work events, a goto has become our spicy sausage and fennel bolognese.  It is an easy, but time consuming dish to make so I always make extras so they can be frozen and reheated at a moments notice.  

So Monday night is usually going to be a pasta night with the sauce made that day and I like to serve it over rigatoni with a herbed whole-milk ricotta cheese spooned on top to really bring out the flavor and add a balance to the spicy sausage meat.

Ingredients 

  • Spicy sausage and fennell bolognese ragu
  • 1 pound of large rigatoni pasta
  • 2 dried Turkish bay leaves
  • 2 garlic cloves, peeked and smashed with the flat end of your knife
  • 3 cups of whole mile rigatoni 
  • 1 1/2 cups and 3 tablespoons of ground parmesan cheese, freshly ground, separated 
  • 3 tablespoons of fresh chives
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground pepper to taste 

Making It

  • Make the ragu or use existing stash in the freezer 
  • Take a pot that has been filled 2/3 of the way, add two tablespoons of kosher salt, bay leaves and garlic and bring to a boil, add the pasta and cook a few minutes shy of being aldente 
  • In a separate bowl which the ricotta, 1 cup of parmesan, chives, heavy cream together with a light sprinkle of he salt and pepper
  • In a separate saute pan with high sides, heat up four cups of your spicy sausage ragu and add the pasta to finish off in the “gravy.”  When the pasta in approaching completion add 1/2 cup of parmasean and toss completely, put in a serving pan, add a large dollop of the ricotta and fisnih off by sprinkling 3 tablespoons of parmesan, kosher salt and freshly ground pepper on top
  • Serve hot

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