BEST ITALIAN SAUSAGE RIGATONI

The rich, savory aroma of Italian sausage simmering in a tomato-infused sauce, clinging perfectly to every ridge of rigatoni pasta…it’s a symphony of flavors that’s both comforting and exciting. This isn’t just another pasta dish; it’s a hearty, satisfying meal that will leave everyone at the table wanting more. Prepare yourself for a culinary hug in a bowl with this incredible Italian Sausage Rigatoni recipe, I promise you’ll absolutely love it!

Ingredients

For the Sauce:

• 1 pound Italian sausage, sweet or hot (or a mix!), removed from casings
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry red wine (optional, but recommended!)
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup Sausage Spinach Pasta

For the Pasta:

• 1 pound rigatoni pasta
• Water for boiling
• Salt for pasta water

For Serving:

• Grated Sausage Parmesan cheese
• Fresh basil leaves (optional)

Let’s Talk About the Sausage

Okay, friend, let’s get real about the star of the show: the sausage. You’ve got options! Sweet Italian sausage will give you a classic, mild flavor. Hot Italian sausage brings the heat – perfect if you like a little kick. My personal favorite? A mix of both! That way, you get the best of both worlds. And don’t skimp on quality here; good sausage makes a HUGE difference. Look for sausage that’s made with natural ingredients and has a good fat content – that fat equals flavor! Trust me, it’s worth the extra few bucks.

The Secret to a Killer Sauce

This isn’t just about throwing some tomatoes and sausage together. We’re building layers of flavor here! The red wine (if you choose to use it) adds a depth and richness that’s simply irresistible. Don’t worry about using anything fancy – a simple Chianti or Merlot will do the trick. If you’re not a fan of wine, you can substitute it with chicken broth or even just water. But seriously, consider the wine! Also, don’t rush the simmering process. That’s where the magic happens! The longer the sauce simmers, the more the flavors meld together and the more tender the sausage becomes. Aim for at least 30 minutes, but an hour is even better!

Step-by-Step Instructions

Get Started: Prep Your Ingredients

1. Finely chop the onion and mince the garlic. Set aside.
2. Remove the Italian sausage from its casings.
3. Chop the fresh parsley.
4. Grate the Sausage Parmesan cheese.

Cook the Sausage

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
3. Remove the sausage from the pot and set aside. Leave the rendered fat in the pot – this is flavor gold!

Build the Sauce

1. Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Pour in the dry red wine (if using) and scrape up any browned bits from the bottom of the pot. This is called deglazing, and it adds tons of flavor. Let the wine simmer for a few minutes to reduce slightly.
4. Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, and red pepper flakes (if using).
5. Season with salt and black pepper to taste.
6. Return the cooked sausage to the pot.
7. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will be!

Cook the Pasta

1. While the sauce is simmering, bring a large pot of salted water to a boil.
2. Add the rigatoni pasta and cook according to package directions until al dente.
3. Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold and will help to create a creamy sauce.
4. Drain the pasta and set aside.

Combine and Serve

1. Add the cooked pasta to the pot with the sauce.
2. Toss to coat, adding a little of the reserved pasta water if needed to create a creamy consistency.
3. Stir in the chopped fresh parsley.
4. Serve immediately, garnished with grated Sausage Parmesan cheese and fresh basil leaves (if desired).

Pasta Perfection: Choosing the Right Rigatoni

Okay, so rigatoni is the classic choice here, and for good reason! Those ridges are designed to grab onto all that delicious sauce. But, if you’re feeling adventurous, you can totally switch things up. Penne is a great alternative – it has a similar shape and those angled ends will scoop up plenty of sauce. Or, if you want something a little more delicate, try cavatappi (aka corkscrew pasta). Just make sure whatever pasta you choose has some texture to it so it can really hold onto that flavorful sauce. And remember, always cook your pasta al dente! Nobody likes mushy pasta.

Adding a Touch of Green: Sausage Spinach Pasta Variations

Want to sneak in some extra veggies? I’m all for it! Adding spinach to this Italian Sausage Rigatoni is a fantastic way to boost the nutritional value and add a pop of color. Simply stir in a few handfuls of fresh spinach to the sauce during the last few minutes of simmering. The spinach will wilt down quickly and add a lovely earthy flavor that complements the sausage perfectly. You could also add other veggies like bell peppers, mushrooms, or zucchini. Get creative and make it your own!

If you’re looking for another way to incorporate sausage and pasta, try this Cajun Sausage Pasta. For a seafood twist, you might enjoy Marry Me Shrimp Pasta. Or if you are in the mood for something different, check out Philly Cheesesteak Pasta.

Make It Your Own: Customizing Your Rigatoni

The beauty of this recipe is that it’s so versatile! Feel free to adjust it to your liking. If you’re a cheese lover, add a dollop of ricotta cheese to each serving. Want to make it creamier? Stir in a splash of heavy cream or half-and-half at the end. For a smoky flavor, try using smoked sausage. And if you’re short on time, you can even use pre-made marinara sauce as a base – just be sure to doctor it up with some extra garlic, herbs, and red pepper flakes. The possibilities are endless! You could even explore other variations, such as Italian Sausage Ditalini Soup or Sausage Tortellini Soup for more comforting options.

Serving Suggestions & Side Dishes

This Italian Sausage Rigatoni is a complete meal on its own, but it’s always nice to have a little something on the side. A simple green salad with a vinaigrette dressing is a great way to balance out the richness of the pasta. Garlic bread is always a crowd-pleaser, perfect for soaking up all that delicious sauce. Or, if you’re feeling fancy, try serving it with some roasted vegetables like asparagus or broccoli. And don’t forget the wine! A glass of Chianti or Pinot Noir pairs perfectly with this dish.

Another thing to consider is how well the dish can work as leftovers or prepared in advance. This Sausage Rigatoni Recipes dish is amazing after a day or two when the flavors have melded together even more. If you’re looking for something that’s super convenient to prepare, you may even want to try Crockpot Ravioli Lasagna.

The Perfect Sausage Parmesan Pairing

Let’s talk cheese. Sausage Parmesan is a match made in heaven. While you can use pre-grated Parmesan, grating it fresh will give you a much better flavor and texture. Don’t be afraid to be generous with the cheese, either – it adds a salty, nutty flavor that really complements the sausage and sauce. If you want to get fancy, you can even use a mix of Parmesan and Pecorino Romano cheese. Just make sure whatever cheese you choose is high-quality and freshly grated. Trust me, it makes a world of difference!

Troubleshooting Tips & Tricks

Okay, let’s be honest – sometimes things don’t go exactly as planned in the kitchen. But don’t worry, I’ve got you covered! If your sauce is too thick, simply add a little more pasta water or chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it. If your sausage is sticking to the pot, add a little more olive oil. And if you accidentally burn the garlic (we’ve all been there!), just scrape it out of the pot and start over with fresh garlic. The key is to stay calm, taste as you go, and adjust as needed. You got this!

Conclusion

And there you have it – the most delicious Italian Sausage Rigatoni you’ll ever make! This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners, special occasions, or anytime you’re craving a hearty, comforting meal. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I can’t wait to hear what you think!

Best Italian Sausage Rigatoni

Amelia Chen-Morrison

This Italian Sausage Rigatoni recipe is a hearty and comforting dish that’s perfect for any occasion. The savory Italian sausage simmers in a rich, tomato-infused sauce, clinging perfectly to the ridges of rigatoni pasta, creating a symphony of flavors that will leave you wanting more.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Calories 650 kcal

Equipment

• Large pot or Dutch oven
• Large pot for pasta
• Colander
• Knife
• Cutting board
• Garlic press
• Wooden spoon or spatula
• Measuring cups and spoons
• Cheese grater

Ingredients

  

• 1 pound Italian sausage, sweet or hot or a mix!
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes optional
• ½ cup dry red wine optional
• ¼ cup chopped fresh parsley
• Salt to taste
• Black pepper to taste
• 1 pound rigatoni pasta
• Water for boiling pasta
• Salt for pasta water
• Grated Parmesan cheese, for serving
• Fresh basil leaves, for serving optional

Instructions

 

• Finely chop the onion and mince the garlic. Set aside.
• Remove the Italian sausage from its casings.
• Chop the fresh parsley.
• Grate the Parmesan cheese.
• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
• Pour in the dry red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes to reduce slightly.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, and red pepper flakes (if using).
• Season with salt and black pepper to taste.
• Return the cooked sausage to the pot.
• Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally.
• While the sauce is simmering, bring a large pot of salted water to a boil.
• Add the rigatoni pasta and cook according to package directions until al dente.
• Reserve about 1 cup of pasta water before draining.
• Drain the pasta and set aside.
• Add the cooked pasta to the pot with the sauce.
• Toss to coat, adding a little of the reserved pasta water if needed to create a creamy consistency.
• Stir in the chopped fresh parsley.
• Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves (if desired).

Notes

For a richer flavor, use a mix of sweet and hot Italian sausage. Red wine adds depth to the sauce, but chicken broth or water can be substituted. Simmering the sauce for a longer time enhances the flavor. For a creamier sauce, add a splash of heavy cream or half-and-half at the end. Spinach or other vegetables like bell peppers, mushrooms, or zucchini can be added to the sauce for extra nutrients. Leftovers can be stored in the refrigerator for up to 3 days.