• 1 pound rigatoni
  • ½ pound herb or Italian elk sausages cut into ½” pieces
  • 1 pint plum tomatoes, crushed by hand
  • 2 cloves Garlic sliced
  • ⅛ cup Montana Mex Avocado oil
  • 1 cup Montana Mex Habanero sauce
  • ¼ teaspoon Montana Mex Jalapeño seasoning

Passo a passo

  1. Bring pot of water to boil.
  2. Add pasta and give a good stir immediately after adding.
  3. While pasta boils, heat a large sauté pan over medium-high heat; add oil.
  4. Add sausage and cook for 5 min. Move Sausage to side of pan.
  5. Add and cook garlic while stirring for 20-30 seconds.
  6. Add tomatoes to center of pan and stir to evenly incorporate.
  7. Add habanero sauce and bring sauce to a simmer.
  8. Check seasoning and adjust as needed. For an extra bite, add a sprinkle of Jalapeño seasoning.
  9. Strain rigatoni and add to sauce. Stir and simmer for just under a minute.
  10. Serve with a generous dollop of pesto.
  11. To purchase Montana Mex oils and spices, check out