Best Italian Sausage Rigatoni
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.
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.