Spicy Calabrian Chili Pepper Pasta

1. Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions. Before draining, reserve 3/4 cup of pasta water.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Remove sausage from its casing and add to the skillet.
3. Break sausage into small pieces and cook until browned and the internal temperature reaches 165°F.
4. Add the remaining 1 tbsp olive oil, minced garlic, tomato paste, and Italian Bomba Hot Pepper Sauce.
5. Sauté for about 2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste deepens in color.
6. Add the cooked rigatoni and toss to coat. Gradually stir in the reserved pasta water until the sauce reaches your desired consistency. I typically use about 1/2 cup, but like to reserve a little extra just in case!
7. Top with a generous amount of shaved cheese, plate, and serve!

Enjoy!!