Pasta con Salsiccia (Pasta with Italian Sausage)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 tsp Fine sea salt
• 3 cloves Garlic
• ½ tsp Chili flakes
• 400 g Italian pork sausage
• 2 tbsp Tomato purée
• 150 ml Dry White Wine
• 800 g Canned whole peeled tomatoes
• ½ tsp Black pepper
• 400 g Rigatoni
• 60 g Parmesan

1. Put a large pot of water on to boil and season it well with 1 tsp of the fine sea salt. Meanwhile, peel and finely chop the onion, and peel and thinly slice the garlic.
2. Warm the extra virgin olive oil in a large frying pan over medium heat. Add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until soft and translucent, stirring regularly.
3. Stir in the garlic and chili flakes and cook for 30 to 60 seconds until fragrant. Add the Italian pork sausage, breaking it up with a wooden spoon, and cook for 6 to 8 minutes until browned and cooked through.
4. Stir in the tomato purée and cook for 1 minute. Pour in the dry white wine and simmer for 2 to 3 minutes, scraping up any browned bits from the pan.
5. Add the canned tomatoes with their juices, crushing them with a spoon as they go in. Simmer gently for 10 to 12 minutes until slightly thickened, then season with the remaining fine sea salt and the black pepper.
6. Cook the rigatoni in the boiling water until al dente, following the packet timing. Drain well, reserving a small splash of the cooking water if you need to loosen the sauce.
7. Add the drained pasta to the sauce and toss over low heat for 1 to 2 minutes until well coated and glossy. Take off the heat, grate in most of the Parmesan and toss again, then serve with the remaining Parmesan on top.

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