Italian Sausage Rigatoni
A quick and flavorful Italian-inspired rigatoni dish combining spicy or mild Italian sausage with a creamy, garlicky tomato sauce. Ready in just 30 minutes, this comforting meal serves 4 and balances protein, carbs, and fats in every bite
Equipment
- 1 Large Pot – for boiling pasta
- 1 nonstick skillet or sauté pan (for cooking sausage and sauce)
- 1 wooden spoon or silicone spatula (for stirring)
- 1 Colander (for draining pasta)
- (Optional) 1 garlic press (for mincing garlic)
Ingredients
- 8 ounces rigatoni pasta uncooked
- 16 ounces Italian sausage choose mild or spicy based on preference
- ½ medium onion finely chopped
- 3 cloves garlic minced
- 1 14-ounce can diced tomatoes with juices
- 1 14-ounce can crushed tomatoes
- ½ cup heavy cream or whipping cream
- Fresh basil leaves torn (optional, for garnish)
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese optional, for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package instructions until just tender but still firm to the bite (al dente).Once cooked, drain the pasta thoroughly and set aside while you prepare the sauce.
- Brown the Sausage and Sauté Onions: Heat a large skillet over medium-high heat. Remove the casing from the sausages and crumble the meat into the pan. Add the chopped onions. Cook, stirring occasionally, until the sausage is browned and cooked through and the onions are soft and translucent—about 8 to 10 minutes.
- Add Garlic and Cook Briefly: Stir in the minced garlic and cook for about 1 minute, allowing the garlic to release its aroma without burning.
- Drain Excess Fat: Carefully spoon out some of the rendered fat from the skillet, leaving enough to keep the sauce flavorful but not greasy.
- Build the Tomato Sauce: Pour in both the diced and crushed tomatoes along with their juices. Stir well and bring the mixture to a gentle simmer. Reduce heat slightly and let the sauce cook for 10 minutes, stirring occasionally to meld the flavors and thicken the sauce.
- Finish with Cream and Seasonings: Lower the heat to medium-low. Stir in the heavy cream and fresh basil leaves if using. Season the sauce with salt and black pepper to taste. Allow it to cook for another 1 to 2 minutes, letting the cream blend smoothly into the tomato base.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sauce. Toss gently but thoroughly to coat the pasta evenly. Heat through for a minute or so.
- Serve and Garnish: Serve the pasta hot, topped with freshly grated Parmesan cheese if desired. Garnish with extra torn basil for a fresh touch.
Notes
- Sausage Options: Feel free to use either spicy or mild Italian sausage depending on your heat preference. You can also use bulk ground sausage meat for convenience. Breaking the sausage into chunks rather than finely crumbling gives a nice texture contrast.
- Tomato Variety: Using both diced and crushed tomatoes balances the sauce texture perfectly—diced tomatoes provide chunks, crushed adds smoothness.
- Cream Substitute: Heavy cream adds richness and prevents the sauce from curdling. Avoid substituting with milk or half-and-half as the acidity from tomatoes may cause separation.
- Pasta Cooking: Be sure to cook rigatoni al dente so it holds its shape and texture when mixed with the sauce.
- Storage: Leftovers keep well in an airtight container in the fridge for 2-3 days and reheat nicely on the stove or microwave.
