Rigatoni With Spicy Salami And Tomato

• 8 ounces spicy sopressata, casings removed
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 teaspoon chili flakes
• 2 cups basic tomato sauce
• 1 pound rigatoni
• 1/4 cup finely grated Pecorino Romano, plus more for serving

1. Cut the sopressata into batons about 2 inches long and 1/4-inch thick.
2. In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat.
3. Add the sopressata and cook, stirring occasionally, until it has crisped and rendered some of its fat.
4. Add the chili flakes and cook for 30 seconds, then add the tomato sauce and cook over high heat until most of the liquid has evaporated, about 8 minutes.
5. Remove from the heat.
6. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
7. Toss the rigatoni into the skillet with the sopressata and tomato mixture and cook over medium heat, stirring occasionally, until the pasta is al dente and the sauce has reduced and clings to the pasta, 2 to 3 minutes.
8. Add the Pecorino Romano, then add a few tablespoons of water if the sauce seems dry.
9. Divide the pasta among four individual serving plates or bowls and finish each with a sprinkling of Pecorino and a drizzle of olive oil.

extra virgin olive oil, chili flakes, tomato sauce, rigatoni, romano

Taken from www.foodrepublic.com/recipes/rigatoni-with-spicy-salami-and-tomato-recipe/ (may not work)