Go Back
–+ servings
Scooping a serving of sausage rigatoni with a wooden spoon.
Print Recipe
No ratings yet

Rigatoni with Italian Sausage

Sausage rigatoni is a hearty stovetop pasta made with Italian sausage, crushed tomatoes, and rigatoni. It’s classic comfort food; simple, satisfying, and perfect for weeknights.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Main Course, Main Dish
Servings: 6 servings
Author: Pat Nyswonger

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.
    Ground sausage browned in a skillet.
  • Stir in the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
    Adding diced onions to the skillet with cooked sausage.
  • Pour in the red wine and let it simmer for about a minute, scraping up any browned bits.
    Deglazing the pan with red wine.
  • 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.
    Adding crushed tomatoes in a skillet with ground sausage and spices.
  • 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.
    Adding rigatoni pasta to the sausage sauce.
  • Top with fresh basil and a generous grating of Pecorino Romano or Parmesan.

Notes

Sausage: Use ground Italian sausage if you can find it. If using links, remove the casings before cooking.
Wine swap: Red wine adds depth, but beef or chicken broth works too if you’d rather skip the alcohol.
Spice level: Use hot sausage and chili flakes for extra heat, or stick with mild sausage for a more classic flavor.
Make-ahead: The sauce can be made a day ahead and reheated. It actually tastes even better after resting.

Nutrition

Serving: 1 serving | Calories: 540kcal | Carbohydrates: 46g | Protein: 18g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 57mg | Sodium: 558mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg
QR Code linking back to recipe