Sausage Rigatoni
If you love pasta dishes that are rich, comforting, and packed with flavor, then this Sausage Rigatoni recipe is for you! It combines juicy, savory sausage with a creamy tomato sauce, perfectly cooked rigatoni, and just the right amount of cheese.
Equipment
- Large pot
- Colander
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting Board and Knife
- Measuring cups and spoons
- Cheese grater If using fresh Parmesan or mozzarella.
Ingredients
For the Pasta
- 12 oz rigatoni pasta
- 1 teaspoon salt for boiling water
- 1 tablespoon olive oil to prevent sticking
For the Sauce
- 1 lb Italian sausage mild or spicy, casings removed
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes optional, for spice
- 1 28 oz can crushed tomatoes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
For Serving
- ½ cup shredded mozzarella cheese for topping
- Fresh basil chopped (optional)
- Extra Parmesan cheese for sprinkling
- Want to make it a full meal? Serve it with a simple side salad and garlic bread:
For the Salad
- 4 cups mixed greens
- ½ cup cherry tomatoes halved
- ¼ red onion thinly sliced
- ¼ cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
For the Garlic Bread
- 1 French baguette sliced in half
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 tablespoon chopped parsley
- ¼ teaspoon salt
Instructions
Step 1: Cook the Rigatoni
- Fill a large pot with water and bring it to a boil. Add 1 teaspoon of salt to enhance the pasta’s flavor.
- Add 12 oz of rigatoni and cook according to the package instructions (usually 10-12 minutes) until al dente.
- Before draining, reserve ½ cup of pasta water in case you need to thin the sauce later.
- Drain the pasta in a colander and toss it with 1 tablespoon of olive oil to prevent sticking. Set aside.
Step 2: Cook the Sausage
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 lb of Italian sausage (casings removed) and break it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
- Once the sausage is cooked, remove it from the skillet and set it aside.
Step 3: Make the Sauce
- In the same skillet, add diced onion and sauté for 2-3 minutes until soft.
- Add minced garlic and cook for 30 seconds until fragrant.
- If you like spice, add 1 teaspoon of red pepper flakes at this stage.
- Pour in 1 (28 oz) can of crushed tomatoes and stir.
- Season with 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ½ teaspoon of black pepper.
- Simmer on medium-low heat for 10 minutes, stirring occasionally.
Step 4: Finish the Sauce
- Reduce the heat to low and stir in ½ cup of heavy cream, making the sauce rich and creamy.
- Add ½ cup of grated Parmesan cheese, stirring until melted and well combined.
- Return the cooked sausage to the skillet and mix everything together.
Step 5: Combine the Pasta and Sauce
- Add the drained rigatoni to the skillet and gently toss until the pasta is coated in the sauce.
- If the sauce is too thick, add a little reserved pasta water (1-2 tablespoons at a time) until you reach your desired consistency.
Step 6: Serve and Enjoy!
- Sprinkle ½ cup of shredded mozzarella cheese on top and cover the skillet for 1-2 minutes to let it melt.
- Garnish with fresh basil and extra Parmesan if desired.
- Serve hot with a side salad and garlic bread for a complete meal.
Notes
Nutritional Value (Per Serving, Approximate for 6 Servings)
- Calories: ~600-700 kcal
- Protein: ~25g
- Carbohydrates: ~65g
- Fats: ~30g
- Saturated Fat: ~12g
- Cholesterol: ~70mg
- Fiber: ~5g
- Sodium: ~900-1000mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.