Country Style Rigatoni
Get ready to savor the comforting flavors of rustic Italian cuisine with Country Style Rigatoni, a hearty pasta dish perfect for family dinners or special occasions. Tender rigatoni is coated in a rich, creamy tomato sauce infused with fragrant oregano, basil, and a hint of red pepper flakes for subtle heat. Sweet Italian sausage, caramelized onions, and vibrant bell peppers add layers of flavor and texture that make every bite irresistible. Finished with a touch of heavy cream for velvety smoothness and topped with Parmesan cheese and fresh parsley for a burst of freshness, this dish strikes the perfect balance between bold and cozy. Serve this one-pot wonder piping hot for a satisfying meal that brings the rustic charm of Italy straight to your table. Keywords: country style rigatoni recipe, Italian sausage pasta, creamy tomato rigatoni, rustic Italian pasta dish, easy family pasta dinner.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp olive oil
- 12 oz sweet Italian sausage (casings removed)
- 1 medium yellow onion (diced)
- 1 large red bell pepper (sliced into thin strips)
- 1 large green bell pepper (sliced into thin strips)
- 3 cloves garlic cloves (minced)
- 28 oz crushed tomatoes (canned)
- 0.5 cup heavy cream
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese (grated, for garnish)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 6-8 minutes. Remove the sausage from the pan and set aside.
Using the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the red and green bell peppers and sauté until they begin to soften, about 5 more minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Pour in the crushed tomatoes and stir to combine. Add the oregano, basil, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to allow the flavors to meld.
Return the cooked sausage to the skillet and stir into the sauce. Reduce the heat to low and stir in the heavy cream. Let the sauce simmer gently for 3 minutes.
Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce seems too thick, add the reserved pasta water a little at a time until your desired consistency is reached.
Taste the dish and adjust seasoning with additional salt or pepper, if needed.
Serve the rigatoni hot, garnished with grated Parmesan cheese and chopped fresh parsley.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
