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Sausage rigatoni is a rich, hearty pasta dinner built on bold Italian flavors. Italian sausage simmers in a thick red sauce that clings to tender rigatoni pasta. It’s an easy stovetop recipe, ready in under 40 minutes. Finished with fresh basil and a generous grating of Pecorino, it’s fast, filling, and heavy on the sausage.
Here’s Why This Sausage Rigatoni Recipe Works
One-pot flavor bomb: Browning the Italian sausage first builds a deeply savory base for this rigatoni salsiccia. Real homemade flavor, no packets involved..
Wine adds depth: A splash of dry red wine (classic in many Italian pasta recipes) deglazes the pan and adds subtle acidity and richness.
Tomato sauce, leveled up: Crushed tomatoes simmer with garlic, onion, and chili flakes into a bold, concentrated pasta sauce. Way beyond your average jarred marinara.
Texture that grabs the sauce: Rigatoni’s ridges and tube shape are made for chunky sauces like this sausage ragu, soaking up flavor in every bite.
Looking for something lighter? Try my lemon ricotta pasta; creamy, zesty, and ready in minutes.
Recipe Tips
Use good Italian sausage: Go for fresh sausage, mild or spicy. If you’re using links, remove the casings before cooking.
Let it simmer: Give the sauce 20–25 minutes to thicken and develop that slow-cooked depth.
Save that pasta water: A splash of starchy water helps the sauce cling to the rigatoni and gives the whole dish a silky finish.
Want to adjust the heat?: Add red chili flakes to taste, or use spicy sausage. Tone things down by using milder Italian sausage. If you’re into spicy, check out my penne arrabbiata.
Use a wide pan: A large skillet or sauté pan gives the sausage room to brown properly and lets the sauce reduce faster.
Don’t crowd the sausage: If it steams instead of browns, you miss out on all that savory caramelization. Cook in batches if needed.
Crush whole tomatoes by hand: If you’re using canned whole tomatoes instead of crushed, squish them right into the pan for a rustic texture.
Grate the cheese yourself: Pre-grated Parmesan is fine in a pinch, but freshly grated melts better and tastes sharper.
Cook pasta just shy of al dente: It’ll finish cooking in the sauce and soak up more flavor that way.
Rigatoni with Italian Sausage
This sausage rigatoni is easy enough for a weeknight but bold enough for company. It’s a no-fuss Italian sausage pasta that brings big flavor, hearty sauce, and chewy rigatoni together in one satisfying dish. Grab a fork and don’t hold back on the grated cheese. For another classic, meat-first pasta, check out my spaghetti and meatballs.
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Rigatoni with Italian Sausage
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Ingredients
- 12 ounces rigatoni pasta
- 16 ounces Italian sausage
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- ½ cup red wine
- 1 (28 ounce) can canned crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes, optional
- Salt and pepper
- fresh basil leaves, to garnish
- grated Parmigiano-Reggiano cheese, or Pecorino Romano or for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, then reserve ½ cup of the pasta water before draining.
- Heat the olive oil in a wide skillet or Dutch oven over medium heat. Crumble in the Italian sausage and cook until browned and cooked through.
- Stir in the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Pour in the red wine and let it simmer for about a minute, scraping up any browned bits.
- Add the crushed tomatoes with their juices, oregano or basil, chili flakes (if using), salt, and pepper. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until slightly thickened.
- Add the cooked rigatoni to the sauce. Toss well, adding a splash of reserved pasta water as needed to help the sauce coat the pasta.
- Top with fresh basil and a generous grating of Pecorino Romano or Parmesan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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