Italian Sausage Rigatoni

Bring a large pot of salted water to a boil. Dice the onion and mince the garlic.

Heat olive oil in a large skillet over medium-high heat. Add the pork sausage, breaking it into small pieces as it cooks, until browned and cooked through, about 7–8 minutes. Drain excess fat if needed.

Add diced onion and cook for 2 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Pour marinara sauce into the skillet. Add red pepper flakes, salt, and black pepper. Stir well and simmer for 10 minutes over medium heat.

Meanwhile, add rigatoni to the boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain the pasta in a colander.

Add the drained pasta to the sausage sauce and toss to coat evenly, adding reserved pasta water 2–3 tablespoons at a time if the mixture is too thick.

If using mozzarella, divide the pasta into serving bowls or a platter and top with mozzarella while hot, allowing it to soften. Sprinkle with parmesan and fresh parsley. Serve immediately.