• 2 tablespoons neutral oil (such as canola or avocado)
• 3 ounces pancetta, diced
• 12 ounces sweet Italian sausage, casings removed
• ½ onion, minced
• 2 cloves garlic, minced
• Pinch crushed red pepper
• 3.5 fl oz dry white wine
• 24 ounces Martone Street Campagna Marinara Sauce
• 8 fl oz chicken stock
• 1 bay leaf
• Kosher salt
• 1 pound rigatoni
• Grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)

Step 1: Start the Ragù Base

Heat the neutral oil in a Dutch oven over medium heat.

Add the pancetta and cook until the fat renders, about 5 minutes.

Step 2: Brown the Sausage

Add the sausage, breaking it into bite-sized pieces.

Cook until browned and no longer pink.

Step 3: Build the Aromatics

Stir in the minced onion and cook until translucent, about 6 minutes.

Add the garlic and crushed red pepper; cook 1–2 minutes until fragrant.

Step 4: Deglaze with Wine

Pour in the white wine to deglaze the pot.

Scrape up any browned bits from the bottom.

Reduce by half.

Step 5: Simmer the Ragù

Add the Campagna Marinara Sauce, chicken stock, and bay leaf.

Simmer gently for 35 minutes to deepen flavor.

Step 6: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook rigatoni until ¾ done, just before al dente.

Reserve ½ cup pasta water, then drain.

Step 7: Combine Pasta & Ragù

Transfer the pasta directly into the ragù.

Toss to coat, adding pasta water as needed to thin and bind the sauce.

Taste and adjust seasoning.

Step 8: Serve

Finish with grated Parmigiano-Reggiano or Pecorino Romano.

Serve immediately.