Mezzi Rigatoni with Spicy Sausage Ragu

Mezzi Rigatoni with Spicy Sausage Ragu
Executive chef Michael Schlow is making a mouth-watering Italian dish with sausage and mezzi rigatoni.


  • 8 oz of Mezzi Rigatoni
  • 3 oz of Extra Virgin Olive Oil
  • 1 large clove of Garlic, Smashed
  • ½ Spanish Onion, Sliced Thin
  • 2 Large Pinch of Kosher Salt
  • 1 Large Pinch of Black Pepper
  • 1 Large Pinch of Crushed Red Pepper
  • 1 Large Pinch of Rosemary, Chopped
  • 1 Cup of Red Wine
  • 2 Cups Italian Fennel Sausage, Cooked, Crumbled
  • 16 oz Canned San Marzano Tomatoes, Hand Crushed
  • 2 large pinches of Chopped Parsley
  • ½ Cup of Grated Grana Padano or Parmigiano


1. Bring a large pot of Salted Water to a boil

2. In a Large sauté pan, add Oil and place over high heat

3. Add Garlic and Cook for 1 min.

4. Drop Pasta into Water, Cook for Approx 8.5 min or follow box directions for al dente

5. Add Onions to the Garlic and Cook for Approx 1-2 min or until onion soften

6. Remove Garlic Clove (optional) and discard

7. Add Salt, Pepper, Red Pepper, Rosemary

8. Stir

9. Add Red Wine and cook for 1-2 Min. or until Red Wine is reduced by ¾

10. Add Sausage

11. Add Tomato and stir together

12. Allow to cook for approx 4 min.

13. Taste for Seasoning and Reove from heat.

14. Check Pasta for doneness.

15. Drain Pasta and Add to Psta Sauce Pan.

16. Cook together for approx 20-30 seconds

17. Add Parsley and Cheese

18. Toss together

19. Serve

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