Creamy Rigatoni w. Leeks, Sausage & Oregano

This dish is the perfect fall meal. You’ll have to make it and see what I mean…

The light has already started to slant into my apartment differently come mid day, and I’m reaching for a cozy sweater instead of flip flops for my evening walks. When dinner rolls around I look right past the raw greens for something cozy, like this rich, herbaceous rigatoni.

It comes as no surprise to me that this time last year I was publishing the recipe for my Baked Rigatoni Vodka, because any iteration of rigatoni will do when it comes to cold-weather comfort food. This sauce layers umami from browned pork sausage and tomato paste with the savory aromatics of oregano and leeks. Finished off with smooth heavy cream and starchy pasta water, it creates the perfect luscious jacket for al dente pasta. I served mine with a crisp white wine (because it’s not winter yet, okay?!) but I’ll leave the beverage choice to you.

Creamy Rigatoni with Leeks, Sausage and Oregano

Serves 2-4

  • 6 oz ground pork breakfast sausage, from a roll or removed from link casing

  • 1/2 cup thinly sliced leeks, washed, tops removed

  • 1 Tbsp loosely packed fresh or dried oregano

  • 3.5 heaping Tbsps tomato paste

  • 1/4 cup heavy cream

  • 1/4 cup white wine

  • 1/4 cup vegetable broth

  • 1/4 - 3/4 tsp red pepper flakes

  • 1/4 - 1/3 cup starchy pasta water, reserved when straining pasta

  • Coarse kosher salt

  • Fresh grated Parmigiano-Reggiano

  • Freshly grated black pepper

Fill a large pot with 2 Qt of water (8 cups) for your pasta. Place over medium heat while you make the sauce.

Place a 10-12 inch pan with high sides over medium heat (I love doing this in a cast iron). To the pan add a splash of olive oil. Add pork and break it up using a spoon or spatula. Pat down the pieces of pork into a single layer in the bottom of the pan. Let it brown, 3-4 minutes. Add 1/4 tsp of red pepper flakes and 1/4 tsp of salt. Stir, loosening the pork from the bottom of the pan. Then pat back down into a single layer and let brown another 3 minutes. At this point the pork should be brown and crispy. Turn the heat down to medium and add the leeks. Stir and sweat for 1-2 minutes until starting to soften.

Meanwhile, when your pot of water for the pasta is nearly boiling add 3 tsps of coarse kosher salt. Let dissolve.

To the pan with the pork and leeks add 3.5 heaping Tbsps of tomato paste, stir and let cook 1-2 minutes allowing the paste to deepen in color. Turn the heat down to medium-low and deglaze the pan with 1/4 cup of white wine, stir and then allow to simmer gently for a minute or two for the alcohol to cook off.

At this point your pasta water should be boiling. Add rigatoni and cook 10-12 minutes until al dente.

To your sauce, add the 1/4 cup of heavy cream and stir to combine. Let simmer a minute or two, then taste. Add more salt as needed and a few cranks of fresh black pepper. For a spicier sauce add another 1/4 - 1/2 tsp of red chili flakes. To the sauce add your oregano and 1/4 cup of vegetable broth. Let simmer over low heat while pasta cooks.

When the pasta is ready, strain making sure to reserve 1/4 - 1/3 cup of the starchy pasta water. Add cooked pasta to the pan with the sauce. Gently stir, and pour in starchy pasta water until all noodles are thoroughly coated in sauce. You may not need all of the water: add until sauce is loosened to desired consistency.

Serve with fresh Parmigiano-Reggiano on top, a little more oregano and black pepper - and dig in immediately! (Cozy clothes optional but recommended).