Perfect Sausage Rigatoni Recipe
This Sausage Rigatoni recipe features perfectly cooked rigatoni in a rich tomato sauce with browned Italian sausage. The recipe is customizable with different types of sausage and optional add-ins like heavy cream or Pecorino Romano cheese, ensuring a satisfying and flavorful meal.
Equipment
- Large pot
- Large skillet or Dutch oven
- Spoon
- Measuring cups and spoons
- Colander
- Knife
- Cutting board
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage sweet or hot, or a mix
- 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
- ¼ cup grated Parmesan cheese, plus more for serving
- Salt to taste
- Pepper to taste
- ½ cup heavy cream optional
- ½ cup grated Pecorino Romano cheese optional
- Fresh basil leaves for garnish optional
Instructions
- Bring a large pot of salted water to a boil.
- While the water is heating, heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 2-3 minutes.
- Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the sauce to a simmer, then reduce the heat to low and cover. Let the sauce simmer for at least 15 minutes, or up to an hour for a richer flavor.
- Return the cooked sausage to the skillet and stir to combine with the sauce.
- While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Add the drained pasta to the skillet with the sauce and sausage. Toss to coat.
- If the sauce is too thick, add a little of the reserved pasta water to thin it out to your desired consistency.
- Stir in the chopped parsley and Parmesan cheese.
- Serve the Sausage Rigatoni immediately, garnished with extra Parmesan cheese and fresh basil leaves (if desired).
Notes
If your sausage renders a lot of fat, you can drain some off after browning. A pinch of sugar or a pat of butter can help balance the acidity of the tomatoes. If the sauce is too thick, add more pasta water. If the sauce is too thin, simmer the sauce for a longer period of time, uncovered, to allow it to reduce. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Sausage Rigatoni freezes well for up to 2 months.