I’ve been making this pasta for years. It’s embarrassingly simple: essentially, you just combine all the ragu ingredients in a pot and simmer for an hour – no slicing, dicing or chopping required. Just choose good-quality, Italian-style sausages and trust them to provide all the seasoning you need. All that’s left to do is to toss the cooked rigatoni in the sauce; this meal will taste as if you’ve been working on it all day.