Italian Sausage Rigatoni
Italian sausage rigatoni is a hearty, comforting pasta dish made with tender rigatoni, savory Italian sausage, and a rich tomato-based sauce. It’s easy enough for weeknights but satisfying enough for guests, delivering bold flavor in every bite.
Ingredients
Pasta
- 1 lb rigatoni pasta
- Salt for pasta water
Sauce
- 1 lb Italian sausage sweet or spicy, casings removed
- 1 tbsp olive oil
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional
- 24 oz marinara sauce or crushed tomatoes
- ½ cup heavy cream optional, for creamy version
- Salt and black pepper to taste
For Serving
Instructions
- Bring a large pot of well-salted water to a boil. Cook rigatoni until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it into small pieces, until browned and cooked through.
- Add diced onion to the skillet and cook for 3–4 minutes, until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle in Italian seasoning and red pepper flakes. Pour in marinara sauce and stir to combine. Simmer for 8–10 minutes.
- For a creamy Italian sausage rigatoni, stir in heavy cream and simmer for 2–3 minutes until smooth.
- Add cooked rigatoni to the sauce and toss to coat. Use reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper to taste.
- Remove from heat and garnish with Parmesan cheese and fresh herbs before serving.
Notes
- Use fresh or refrigerated rigatoni for the best texture.
- Sweet sausage offers balance, while spicy sausage adds heat.
- For baked Italian sausage rigatoni, transfer to a baking dish, top with mozzarella, and bake at 375°F (190°C) for 15–20 minutes.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 24gFat: 27gSaturated Fat: 10gFiber: 4gSugar: 6g
Tried this recipe?Let us know how it was!
