Spicy Sausage Rigatoni

0 Bring a large pot of water to a rolling boil. Season the water with 2 teaspoons of kosher salt, add the rigatoni, stir to prevent the pasta from sticking and cook for 10 minutes or until the pasta is al dente.
1 Meanwhile, preheat a large frying pan over medium heat. Add the olive oil and heat until shimmering. Add the ground turkey (or sausage), fennel seeds (if using), ¼ teaspoon kosher salt and freshly-cracked black pepper. Use a spatula or wooden spoon to crumble the turkey into small pieces and cook, stirring often, until the turkey is golden brown and cooked through, around 5 minutes.
2 Add the SAUZ marinara and crushed pepper flakes and cook, stirring, until the liquid has slightly reduced in volume, around 4 minutes.
3 Add the al dente pasta to the sauce along with ½ cup of reserved pasta cooking water and cook, stirring or tossing, until well coated and slightly creamy, around 2 minutes. If the sauce is too dry, add more pasta cooking water. If it’s too loose, continue cooking to reduce the liquid. Taste the sauce for seasoning and adjust with salt, pepper and crushed pepper flakes as desired.
4 Transfer the pasta to individual serving bowls, garnish with freshly-grated pecorino cheese and serve immediately.