Some dishes are just meant to be shared, and this sausage rigatoni is one of them. I make it all the time, and it’s like a hug on a plate!
The rich sauce clings to every piece of pasta, and the Italian sausage adds just the right amount of savory kick.
And the creamy finish and fresh pop of basil? Total harmony.
It’s great for a weeknight dinner but fancy enough for when you’ve got company coming over. Trust me, you’ll put this one on repeat!
Why You’ll Love This Sausage Rigatoni
Weeknight Wonder: This one-pan pasta dish comes together in just 30 minutes, making it perfect for busy weeknights.
Full of Flavor: The combination of savory Italian sausage, sweet bell peppers, and rich tomato cream sauce creates an irresistible depth of taste.
Crowd-Pleaser: From picky eaters to gourmet food lovers, this versatile dish has universal appeal. Everyone will devour it!
Simple Preparation: Despite its gourmet appeal, the recipe is straightforward and easy to follow.
Ingredients
- Rigatoni Pasta: It’s perfect for catching and holding thick, hearty sauces.
- Italian Sausage: Choose mild or spicy, whatever you prefer.
- Olive Oil: It adds richness and helps prevent ingredients from sticking to the pan while sautéing.
- Onion, Garlic, Red Bell Pepper: Onions provide sweetness, garlic adds depth, and bell peppers contribute color.
- Dry White Wine or Chicken Broth: It’s used to deglaze the pan and add acidity and complexity to the sauce.
- Crushed Tomatoes: They provide a thick, smooth base for the sauce while maintaining some texture.
- Seasonings: Dried oregano adds traditional Italian flavor, while salt and black pepper enhance overall taste. Red pepper flakes provide optional heat.
- Heavy Cream: It creates a rich, velvety texture and balances the acidity of the tomatoes for a luxurious pink sauce.
- Fresh Basil Leaves: They add bright, aromatic flavor and a pop of color.
- Parmesan Cheese: It provides a salty, umami finish and creates a creamy texture when melted into the hot pasta.
How to Make Sausage Rigatoni
This recipe is so easy to make despite being restaurant-worthy!
1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
2. Brown the sausage. Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and break it up with a wooden spoon. Cook until browned and cooked through (6–8 minutes).
3. Add the aromatics. Add the diced onion and cook until soft, about 3–4 minutes. Stir in the garlic and red bell pepper; cook for another 2 minutes.
4. Deglaze the pan. Deglaze the pan with white wine, scraping any browned bits, and simmer for 2–3 minutes until reduced slightly.
5. Add the tomatoes and seasonings. Add the crushed tomatoes, oregano, red pepper flakes (if using), and season with salt and black pepper. Simmer for 10–15 minutes, stirring occasionally.
6. Finish the sauce. Reduce the heat to low and stir in the heavy cream until fully combined. Add fresh basil and adjust seasoning as needed.
7. Combine. Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
8. Serve. Transfer to serving plates or a large dish. Garnish with freshly grated Parmesan, additional basil leaves, and a drizzle of olive oil.
Tips for the Best Sausage Rigatoni
Here are some of my best tips for a perfect pasta dish.
- Spice it up or down. Adjust the spice by using mild or spicy sausage and controlling red pepper flakes according to your preference.
- Go easy on the salt. Be cautious with added salt since Italian sausage and Parmesan cheese already contain significant sodium.
- Choose your consistency. If the sauce becomes too runny, either simmer longer or add butter or extra Parmesan to help thicken it.
- Try tasty variations. Experiment with different sausages (e.g., spicy or smoked) or add vegetables like spinach, mushrooms, or broccoli for added nutrition.
- Make it a feast. Pair with garlic bread, sautéed vegetables, or a fresh garden salad. For a complete Italian meal, serve with a Caprese salad as a starter.
How to Store
If you have leftover pasta, here’s how to store it and keep it fresh.
To Store: Place the sausage rigatoni in an air-tight container and refrigerate within two hours of cooking. Store in the fridge for up to 3-4 days. I don’t recommend freezing this recipe.
To Reheat: Reheat the rigatoni on the stove over medium heat, adding a splash of water or broth to maintain moisture. Or, microwave it in a covered dish, stirring occasionally, until heated through.
Sausage Rigatoni
4
servings10
minutes30
minutes861
kcalThis sausage rigatoni is tender, filling, and delicious! Between the sausage and creamy tomato sauce, it’ll be met with smiles all around.
Ingredients
- For the sauce:
1 lb (450 g) Italian sausage (mild or spicy, casing removed)
2 tbsp olive oil
1 medium onion, finely diced
4 garlic cloves, minced
1 red bell pepper, diced
1 cup dry white wine or chicken broth
1 can crushed tomatoes
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/2 cup heavy cream
1/4 cup fresh basil leaves, torn
- For the pasta:
12 oz rigatoni pasta
Salt for the pasta water
- To serve:
Freshly grated Parmesan cheese
Fresh basil leaves
Optional: a drizzle of high-quality olive oil
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage and break it up with a wooden spoon. Cook until browned and cooked through (6–8 minutes).
- Add the diced onion and cook until soft, about 3–4 minutes. Stir in the garlic and red bell pepper; cook for another 2 minutes.
- Deglaze the pan with white wine, scraping any browned bits, and simmer for 2–3 minutes until reduced slightly.
- Add the crushed tomatoes, oregano, red pepper flakes (if using), and season with salt and black pepper. Simmer for 10–15 minutes, stirring occasionally.
- Reduce the heat to low and stir in the heavy cream until fully combined. Add fresh basil and adjust seasoning as needed.
- Add the cooked rigatoni to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
- Transfer to serving plates or a large dish. Garnish with freshly grated Parmesan, additional basil leaves, and a drizzle of olive oil.
