Print

Italian Sausage Rigatoni Pasta

Save Recipe
Save Recipe

Italian Sausage Rigatoni Pasta is a comforting dish that combines savory sausage and rich tomato sauce with perfectly cooked rigatoni, making it ideal for family gatherings or cozy dinners.

Ingredients

Scale

  • 12 oz (340g) rigatoni pasta

  • 1 lb (450g) Italian sausage (sweet or spicy), casing removed

  • 1 can (14.5 oz) crushed tomatoes

  • 3 cloves garlic, minced

  • 1 medium onion, chopped

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup shredded Parmesan cheese

  • Fresh basil leaves (for garnish)

  • Salt and pepper, to taste

Instructions

  1. Cook the rigatoni:
    Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Drain and set aside.

  2. Sauté the aromatics:
    In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until softened and golden brown, about 3-4 minutes.

  3. Brown the sausage:
    Crumble the Italian sausage into the skillet with the onions and garlic. Cook until browned and cooked through, breaking it up with a spoon as it cooks.

  4. Add tomatoes:
    Stir in the canned crushed tomatoes, salt, and pepper. Bring to a simmer and cook for about 10 minutes, allowing the sauce to thicken.

  5. Combine:
    Add the drained rigatoni to the skillet, tossing to coat the pasta in the sauce.

  6. Finish:
    Top with fresh basil leaves and shredded Parmesan cheese before serving.

Notes

  • Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

  • Variations: For a spicier kick, try using hot Italian sausage instead of sweet sausage. You can also add red pepper flakes to the sauce for extra heat.

  • Add-ins: Consider adding sautéed vegetables like bell peppers, zucchini, or mushrooms for extra flavor and nutrition.

  • Cheese Options: If you prefer, you can substitute the Parmesan with Pecorino Romano or another hard cheese for a different flavor profile.

 

  • Make-Ahead: You can make the sauce and cook the pasta ahead of time, then combine them right before serving. This allows the flavors to meld together.

Nutrition

Keywords: - For a lighter option, substitute sausage with ground turkey or chicken.- Enhance nutrition by adding spinach or bell peppers to the sauce.- Store leftovers in an airtight container for up to three days; reheat gently on low heat.

Find it online: https://masonrecipes.com/italian-sausage-rigatoni-pasta/