Name: Rigatoni with Italian Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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)

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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.

Wooden spoon scooping pasta with sausage sauce.

For more Italian comfort food, check out our Beef and Cheese Cannelloni, another hearty pasta dish.

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.

A skillet with sausage and pasta next to a kitchen towel.

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.

Sausage rigatoni in a pasta bowl topped with basil.

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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