Easy Italian Sausage Rigatoni Pasta Recipe
If you’re looking for a comforting, flavorful pasta dish that’s quick and easy to prepare, look no further than this Easy Italian Sausage Rigatoni Pasta. This recipe features savory Italian sausage combined with rigatoni pasta and a rich, hearty tomato sauce. With the sausage adding a burst of flavor and the rigatoni perfectly holding onto the sauce, this dish is satisfying, hearty, and perfect for a weeknight dinner or casual weekend meal.
Rigatoni, with its wide, ridged shape, makes a perfect match for this dish, as the sauce clings to the pasta, ensuring every bite is full of flavor. The Italian sausage, packed with spices and herbs, enhances the overall taste and brings an irresistible savory element to the dish.
Instructions:
Step 1: Cooking the Pasta
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Boil the Pasta: Begin by bringing a large pot of salted water to a boil. Add about 1 tablespoon of salt for every 4 cups of water. Once the water is boiling, add the rigatoni pasta and cook according to the package instructions (usually around 10-12 minutes) until al dente.
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Drain and Reserve Pasta Water: Once the pasta is done, reserve 1 cup of pasta cooking water before draining the pasta. This starchy water can be used to adjust the consistency of the sauce later if needed. Drain the pasta and set it aside.
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Step 2: Making the Sauce
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Sauté the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Add the Italian sausage, breaking it apart with a spoon or spatula as it cooks. Cook the sausage for about 5-7 minutes, or until it’s browned and fully cooked through.
Tip: If you’re using mild sausage but want a little extra spice, feel free to add some red pepper flakes or a pinch of cayenne pepper to kick up the heat.
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Cook the Vegetables: Add the chopped onion to the pan with the sausage. Sauté for 3-4 minutes until the onion becomes soft and translucent. Then, add the minced garlic and cook for another 30 seconds until fragrant.
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Deglaze the Pan: Add the dry white wine (or chicken broth) to the pan, scraping up any bits of sausage or onion stuck to the bottom of the pan. This step helps to bring all the flavor into the sauce.
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Add Tomatoes and Seasonings: Stir in the diced tomatoes, tomato paste, dried basil, oregano, red pepper flakes (if using), and season with salt and pepper to taste. Bring the sauce to a simmer, and let it cook for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.
Tip: If you prefer a smoother sauce, you can blend the tomatoes before adding them to the pan, or use crushed tomatoes instead of diced tomatoes.
Step 3: Combining Pasta and Sauce
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Add the Cooked Pasta: Once the sauce has thickened and the flavors have combined, add the drained rigatoni to the pan with the sauce. Toss the pasta in the sauce to ensure it is evenly coated. If the sauce seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until you reach the desired consistency.
Tip: Stir gently to avoid breaking the rigatoni, as it is a sturdy pasta, but you don’t want to overwork it.
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Add Cheese: Stir in half of the grated Parmesan cheese and mozzarella cheese, allowing it to melt into the sauce. This will create a creamy, cheesy texture in the sauce and help bind the flavors together.
Step 4: Serving the Pasta
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Plate the Pasta: Divide the sausage rigatoni into individual servings. You can serve this dish family-style in one large dish or plate it individually for a more refined presentation.
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Top with Cheese: Sprinkle the remaining Parmesan cheese on top of each serving for an extra cheesy finish. If you want to add a bit of meltiness, you can also sprinkle a little more mozzarella cheese on top and place the plates under a broiler for a minute or two until the cheese is bubbly and golden.
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Garnish and Serve: Garnish with freshly chopped basil or parsley for a pop of color and added freshness. Serve with additional Parmesan cheese on the side, and enjoy the comforting flavors of your Easy Italian Sausage Rigatoni Pasta!
Tips and Variations:
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Spicy Italian Sausage: If you like a bit of heat, consider using spicy Italian sausage instead of mild sausage. You can also add more red pepper flakes or even a dash of hot sauce to the sauce if you want to increase the heat.
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Vegetarian Version: If you prefer a vegetarian version, swap out the sausage for plant-based sausage or mushrooms. Mushrooms, when sautéed, have a hearty texture and a savory, umami flavor that makes them a great substitute for meat in pasta dishes.
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Add Veggies: Boost the nutritional value of the dish by adding vegetables. You can sauté spinach, zucchini, bell peppers, or mushrooms with the onions and garlic for extra color and nutrition. Adding greens like spinach also makes the dish more well-rounded.
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Make it Lighter: To lighten the recipe, you can use lean turkey sausage or chicken sausage, which has less fat than traditional pork sausage. You can also opt for whole wheat or gluten-free rigatoni to increase fiber content.
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Cheese Variations: Feel free to swap out mozzarella or Parmesan for other cheeses. Fontina or provolone would be excellent choices for a richer, creamier sauce. You can also use ricotta or mascarpone for a different texture and flavor.
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Add Extra Protein: For even more protein, consider adding a side of grilled chicken breast or a sprinkle of cooked bacon on top of the pasta.
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Make Ahead: This dish is perfect for meal prep! You can make the entire recipe ahead of time and store it in the fridge for up to 3 days. Simply reheat the pasta with a splash of pasta water to keep it from drying out.
Conclusion:
Easy Italian Sausage Rigatoni Pasta is the perfect dish when you’re craving something flavorful, comforting, and quick to make. With savory sausage, a rich tomato sauce, and hearty rigatoni, this meal has all the elements of a classic Italian pasta dish that everyone will enjoy. It’s easy to make, customizable based on your preferences, and perfect for weeknight dinners, special occasions, or even meal prep for the week.
Easy Italian Sausage Rigatoni Pasta Recipe
Ingredients
- 1 lb Italian sausage (mild or spicy, based on preference)
- 12 oz rigatoni pasta
- 1 tbsp olive oil (if needed for cooking sausage)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
1. Cook the Pasta:
- Cook the rigatoni pasta according to the package instructions, then drain and set aside, reserving about 1/2 cup of pasta water.
2. Cook the Sausage:
- In a large skillet or saucepan, heat olive oil over medium heat. Add the Italian sausage, breaking it up into smaller pieces with a spoon. Cook until browned and cooked through (about 7-8 minutes).
- Once cooked, remove the sausage from the pan and set aside. If there is excess grease, drain it, leaving a small amount to cook the onion.
3. Sauté the Aromatics:
- In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the Tomatoes and Cream:
- Stir in the crushed tomatoes, heavy cream, basil, and oregano. Bring the mixture to a simmer and let it cook for 5-7 minutes, until the sauce thickens slightly.
- Season with salt and pepper to taste.
5. Combine:
- Return the cooked sausage to the skillet and stir to combine with the sauce.
- Add the cooked rigatoni pasta and toss everything together. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
6. Serve:
- Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil or parsley if desired.