AMAZING Pasta — Sunday Gravy, Sausage & Rigatoni (Big Italian‑American Flavour)

Cooking Sunday Gravy with Sausage and rigaTONY — loud, rich Italian‑American comfort food straight from Bourdain’s world. One of his best. You HAVE to give this one a try — it’s the tastiest thing I’ve cooked from Tony’s books so far. It’s a one‑pot dish (plus a pan for the pasta), super easy, and packed with unbelievable Italian‑American flavour. This is the kind of dish that feels like it’s been loved by families for generations — and now mine does too. Ingredients: 2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock 2 (28-ounce) cans crushed tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano-Reggiano cheese, for grating 00:00 Intro 00:14 Le Plat du Jour – Today’s dish 00:31 Cuisson – Let’s Cook 02:30 Ingredients 04:36 Sausages for Harry? 05:26 The Pass – Plating 06:24 Tony’s Quote Sunday gravy, Italian American cooking, Anthony Bourdain recipe, sausage pasta, rigatoni, one‑pot pasta sauce, comfort food recipe