Description
This Easy Sausage Rigatoni recipe is a comforting and flavorful Italian-inspired pasta dish featuring spicy or mild Italian sausage, tender rigatoni, and a creamy tomato sauce enriched with garlic, onions, fresh basil, and a touch of heavy cream. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that feels indulgent yet simple to make.
Ingredients
Units
Scale
Pasta
- 8 ounces uncooked rigatoni
Sauce and Sausage
- 16 ounces Italian sausage (spicy or mild, casings removed)
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup heavy/whipping cream
- Fresh basil, torn (optional but recommended), to taste
- Salt and pepper, to taste
- Freshly grated parmesan cheese (optional), to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente, usually about 10-12 minutes. Drain the pasta and set aside.
- Sauté Sausage and Onion: While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage (removed from its casing) and chopped onion. Cook, stirring occasionally, until the sausage is browned and the onions are softened, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant, being careful not to burn the garlic.
- Drain Excess Fat: Spoon out some of the excess fat from the pan, leaving enough to retain flavor and moisture for the sauce.
- Add Tomatoes and Simmer: Pour in the diced tomatoes (with juices) and crushed tomatoes. Stir to combine, then reduce the heat to medium-low. Let the sauce simmer gently for 10 minutes, stirring occasionally to meld the flavors.
- Finish the Sauce: Stir in the heavy cream and torn fresh basil (if using). Season the sauce with salt and freshly ground black pepper to taste. Cook for another 1-2 minutes to warm through.
- Toss Pasta with Sauce: Add the drained rigatoni directly to the skillet with the sauce. Toss gently until the pasta is well coated.
- Serve: Plate the pasta and, if desired, garnish with freshly grated parmesan cheese and additional basil. Serve immediately while hot.
Notes
- For a milder sauce, use mild Italian sausage; for more heat, use spicy or hot Italian sausage.
- Removing some fat from the pan helps to avoid an overly greasy sauce but leaving some fat adds depth of flavor.
- Adding fresh basil brightens the dish, but it is optional if you don’t have it on hand.
- To make this dish gluten-free, substitute rigatoni with a gluten-free pasta variety.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.
