Rigatoni Alla Norcina

Recipe Directions

1. For best results, take the turkey sausage out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the meat longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). Bring the water up to a boil. Add the rigatoni (a) to the boiling water. Cook for 10-13 minutes, depending on how al dente you like your pasta.
3. While the pasta is cooking, heat a medium to large saucepot over medium-high heat for 2 minutes. When the pot has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pot. Cut open the package of turkey sausage (b) and add it to the pot. Season with a pinch of salt and pepper. Cook for 5-6 minutes. Use a wooden spoon to break up the sausage into smaller pieces while it cooks.
4. When the sausage is cooked to your liking, drain the fat from the pot. Add the creamy garlic sauce (c) to the pot. Gently stir to coat the sausage with sauce. Bring the mixture up to a simmer, then turn the heat down to medium or medium-low to maintain a simmer until the rigatoni is ready. If the sauce starts to look dry, add a few spoonfuls of pasta water to the pot and stir.
5. When the pasta is ready, taste a piece. If it is cooked to your preferred consistency, remove from the heat. Set aside some pasta water (about 1/8 cup per serving you are making). Drain the remaining water into a strainer in your sink. Add the pasta and reserved pasta water into the pot of sauce. Put back over medium heat and simmer for 1-2 minutes.
6. While the pasta is simmering, add the carrots, onion and radish (d) and greens (e) to a mixing bowl. Pour the balsamic dressing (f) over the salad. Toss with salad tongs or your hands. Taste and add salt and pepper if you wish. Toss again.
7. Spoon the pasta into serving bowls. Sprinkle grana padano cheese, red pepper flakes and parsley (g) on top.