Fennel-Sage Pork Sausage Rigatoni with Salsa Verde

Steps

1. Prep first: mince the garlic and split it in half; chop the parsley, basil and capers.
2. Make the salsa verde: in a bowl stir the parsley, basil, capers, half the garlic, the lemon juice and two-thirds of the olive oil. Set aside.
3. Bring the water to a boil in a large pot with half the salt. Add the pasta and cook until al dente, about 12 minutes. Scoop out 1 cup of the pasta water, then drain the pasta.
4. While the pasta cooks, heat the remaining third of the olive oil in a large skillet over medium-high heat. Add the pork-ground, the rosemary, thyme, coriander, red pepper flakes, black pepper and the remaining half of the salt. Cook, breaking it into small crumbles, until browned and cooked to 160°F (71°C), 8 to 10 minutes.
5. Add the remaining half of the garlic to the skillet and cook 1 minute until fragrant.
6. Add the drained pasta and about half of the reserved pasta water to the skillet and toss over low heat for 1 minute; add more pasta water if it looks dry.
7. Take the skillet off the heat, add the salsa verde and the parmesan, and toss until the pasta is glossy and coated. Serve right away.