A delicious homemade pasta dish featuring a rich Italian sausage and tomato sauce, enhanced with fresh herbs and cheeses.
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Add semolina, whole eggs, and egg yolk to a stand mixer equipped with a dough hook and mix until a ball is formed.
Once the ball is formed, knead for 10 minutes.
Let the dough rest at room temperature for at least 1 hour.
Sweat the onion and red pepper flakes in a pan.
Add the sausage and brown it off.
Add garlic and tomato paste, and let cook for a few minutes.
Add diced tomatoes.
Deglaze with wine and let cook for 10-15 minutes.
Add zucchini and squash, and continue to simmer.
Cut the dough into small chunks.
Feed into your pasta extruder fitted with a rigatoni die.
Cut pasta as it extrudes into 1–1.5 inch pieces.
Place on a floured tray to dry slightly.
Add cooked pasta to the sauce.
Season with salt and pepper.
Add fresh herbs and finish with ricotta cheese and Parmesan cheese.
Ensure the dough is well-kneaded to achieve a smooth texture.
Letting the dough rest helps in developing gluten, making it easier to roll out.
Deglazing the pan with wine adds depth to the sauce.
Adjust the amount of red pepper flakes to control the spiciness of the sauce.
Can I use a different type of flour for the pasta dough?
Yes, you can use all-purpose flour, but semolina gives a better texture for pasta.
What type of wine should I use for the sauce?
A dry white wine works best for this sauce.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and reheated when needed.
Is there a vegetarian option for this recipe?
You can omit the sausage or replace it with a plant-based alternative for a vegetarian version.
How can I store leftover pasta?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
