Rigatoni with Pork Sausage and Plums

Prepared by Chef Brad Spence of Amis Trattoria – Philadelphia, PA

Serves 6


  • 1/2 cup olive oil, divided
  • 1 pound fresh pork sausage, casings removed
  • 1 onion, sliced
  • 3 cloves garlic, sliced
  • 8 oz San Marzano tomatoes, undrained
  • 1 pound rigatoni
  • 5 plums, thinly sliced
  • 1/4 cup chopped parsley
  • 1 cup grated Pecorino or Parmesan cheese, divided
  • Salt, to taste


  1. Bring a large pot of water to a boil and add salt to taste.
  2. In a large skillet over medium-high heat, add ¼ cup olive oil and heat for 30 seconds.
  3. Add crumbled pork sausage to skillet and sear until well browned, stirring occasionally.
  4. Once sausage is browned, add onions and garlic and cook for another 5 minutes.
  5. Add tomatoes and bring to low heat while pasta cooks.
  6. Drop pasta into boiling water and cook for 1 minute less than package instructs. Drain pasta and add pork sausage mixture. Cook while tossing or stirring for 1 minute. Adjust sauce with more pasta water if dry or continue to cook for 30 seconds more if too wet.
  7. When pasta is cooked, add plums, chopped parsley, remaining ¼ cup olive oil and half of cheese.
  8. Toss or mix until pasta is coated. Serve on a warm platter and top with remaining cheese.