Rigatoni with Italian Sausage
Indulge in the comforting flavors of rigatoni with Italian sausage, a hearty pasta dish that combines tender al dente rigatoni with savory, caramelized sausage and a robust tomato sauce. This recipe is loaded with rich ingredients like crushed tomatoes, fragrant garlic, and a medley of Italian herbs, creating a sauce that’s irresistibly flavorful. A touch of grated Parmesan cheese adds a creamy, salty finish, while optional crushed red pepper flakes provide a customizable kick of heat. Perfect for weeknight dinners or family gatherings, this 40-minute recipe brings authentic Italian comfort food to your table. Serve it piping hot, topped with fresh basil for a pop of color and freshness, and enjoy every delicious bite!
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Recipe Information
Ingredients
- 16 oz Rigatoni pasta
- 1 lb Italian sausage (sweet or spicy, casings removed)
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves, chopped (optional, for garnish)
- 0.5 cup Water
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6–8 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, crushed red pepper flakes (if using), salt, black pepper, and 1/2 cup of water to the skillet. Stir well to combine.
Return the cooked sausage to the skillet. Bring the sauce to a simmer, then lower the heat and cook for 20–25 minutes, stirring occasionally, to allow the flavors to meld.
Add the cooked rigatoni to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Remove the skillet from heat and stir in the grated Parmesan cheese. Taste and adjust seasonings if necessary.
Serve hot, garnished with fresh chopped basil and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 12.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 857 mg | 18% | |
*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.
