Place the cottage cheese into a blender or food processor with a pinch of salt and pepper. Blend it as smoothly as possible. Set aside.
1 cup 4% small curd cottage cheese
Bring a large pot of salted water to a boil, and cook the rigatoni to al dente (a minute or two less than what the package recommends).
8 ounces uncooked rigatoni
In a large skillet over medium heat, brown the sausage and break it into small pieces. Cook until no pink remains then drain away any excess grease. Add the seasonings and tomato paste to the skillet. Mix well and cook for 2 to 3 minutes.
16 ounces ground mild Italian sausage, 2 tablespoons tomato paste, 1 teaspoon brown sugar, ½ teaspoon garlic powder, ½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes
Pour in the red wine and deglaze the pan. Add the jar of marinara sauce and the water (broth) and simmer for 8 to 10 minutes.
⅓ cup red wine, ⅔ cup water, 24 ounces marinara sauce
Scoop the blended cottage cheese into the pasta sauce and stir to combine. Add the cooked rigatoni and toss to coat.
Serve immediately with parmesan cheese and fresh basil!
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4 of the recipe (about 6 to 7 ounces). Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.