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Sausage Rigatoni Pasta Recipe

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This Sausage Rigatoni Pasta is a rich, creamy, and comforting Italian-inspired dinner made with rigatoni, flavorful Italian sausage, crushed tomatoes, garlic, onion, fresh basil, oregano, and a creamy Parmesan sauce. It’s an easy family-friendly pasta recipe that’s perfect for a hearty weeknight meal.

Ingredients

  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • ½ large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1½ pounds spicy or sweet Italian sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes
  • ¼ cup fresh basil, chopped, plus more for garnish
  • 2 teaspoons dried oregano
  • ½ teaspoon red pepper flakes, or up to 1 teaspoon for extra spice
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 1½ cups freshly grated Parmesan or Pecorino Romano, divided

Instructions

  1. Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Reserve about 1 cup of pasta water, then drain.
  2. Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Add the chopped onion and cook for 3–4 minutes, until softened.
  4. Add the minced garlic and cook for about 30 seconds, until fragrant.
  5. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 6–8 minutes, until browned and cooked through.
  6. Stir in the crushed tomatoes, chopped fresh basil, dried oregano, red pepper flakes, kosher salt, and black pepper.
  7. Bring the sauce to a gentle simmer and cook for 10–12 minutes, stirring occasionally.
  8. Reduce the heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes.
  9. Stir in 1 cup of the grated Parmesan or Pecorino Romano until melted and the sauce is creamy.
  10. Add the cooked rigatoni to the sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
  11. Cook for another 1–2 minutes, allowing the pasta to absorb the sauce.
  12. Serve immediately topped with the remaining Parmesan or Pecorino Romano and fresh basil.

Notes

  • Use spicy Italian sausage for extra heat or sweet Italian sausage for a milder flavor.
  • For a spicier pasta, increase the red pepper flakes to 1 teaspoon.
  • Cook the rigatoni just until al dente so it holds up well in the creamy sauce.
  • Reserve pasta water before draining to adjust the sauce consistency.
  • Freshly grated Parmesan or Pecorino Romano melts more smoothly than pre-shredded cheese.
  • For extra flavor, garnish with additional fresh basil and grated cheese before serving.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.

Find it online: https://ayoubrecipe.com/sausage-rigatoni-pasta-recipe/