Emily’s Rigatoni

• servings: 6
• active time: 40 minutes
• total time: 40 minutes

Ingredients

1 lb Italian sausage

1 teaspoon whole fennel seeds

1 quart canned tomatoes

2 tablespoons tomato paste

Juice from 1 lemon (depending on tomato acidity)

1 teaspoon sugar

2 springs rosemary

4 sprigs thyme

1 teaspoon diced garlic

1 package rigatoni noodles

Salt

Shredded Parmesan cheese for garnish

Chiffonade basil for garnish

Directions

Add water and a pinch of salt to a pot. Boil water and cook pasta as directed (typically around 10 minutes to boil and 10 minutes to cook)

Add sausage, garlic and fennel seed to pan, cook sausage until browned.

Add tomatoes, lemon (if using), tomato paste, sugar, rosemary and thyme to the pan and simmer for 20 minutes.

Once pasta is cooked, take 1/4 -1/2 cup of pasta water and add tomatoes sauce.

Simmer sauce for 10 more minutes.

Toss pasta in sauce, serve and garnish with Parmesan cheese and basil