Spicy Honey-Glazed Sausage Rigatoni with Crispy Pancetta
This dish features perfectly cooked rigatoni coated in a rich, savory sauce infused with spicy Italian sausage and sweet honey. Crispy pancetta adds a delightful crunch and a burst of umami to every bite. It's a comforting and flavorful Italian dinner that's surprisingly easy to make.
Prep Time
35 min
Difficulty
Easy
Servings
4
Calories
650 kcal
Instructions
- 1
Cook rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
~12 min - 2
While pasta cooks, dice pancetta into small cubes.
~2 min - 3
Remove Italian sausage from casings and crumble into the large skillet. Cook over medium-high heat until browned, breaking it up with a spoon. Drain off excess fat.
~8 min - 4
Add diced pancetta to the skillet with the sausage. Cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the skillet.
~7 min - 5
Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
~1 min - 6
Stir in honey and crushed tomatoes. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
~5 min - 7
Add the drained rigatoni to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to reach desired consistency.
~2 min - 8
Stir in grated Parmesan cheese and chopped fresh basil. Season with salt and black pepper to taste.
~1 min - 9
Serve immediately, topped with the crispy pancetta.
Tips
- For extra flavor, add a splash of dry white wine to the sauce after sautéing the garlic and red pepper flakes, letting it bubble and reduce before adding the tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a little extra olive oil or water.
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