Sausage Rigatoni Pasta
A comforting blend of rigatoni pasta with savory Italian sausage and rich tomato sauce, perfect for a hearty weeknight dinner.
Ingredients
Pasta and Sauce Ingredients
- 12 oz Rigatoni pasta Cook according to package instructions.
- 1 lb Italian sausage Remove casings before cooking.
- 2 tbsp Olive oil For cooking the sauce.
- 3 cloves Garlic Minced.
- 1 medium Onion Diced.
- 24 oz Canned tomato sauce
- 1/2 cup Parmesan cheese Freshly grated for serving.
- to taste Salt
- to taste Pepper
- to garnish Fresh basil Chopped.
Instructions
Preparation
- Cook the rigatoni according to package instructions, usually about 8-10 minutes, until al dente.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat for about 2 minutes, until shimmering.
- Add 1 diced onion and 3 minced garlic cloves; sauté until the onion is softened and translucent, approximately 5-7 minutes.
- Remove the casings from 1 pound of Italian sausage and add to the skillet. Brown the sausage for about 5-6 minutes, breaking it up with a wooden spoon.
Cooking
- Once the sausage is browned, pour in 24 ounces of canned tomato sauce, stirring to combine. Simmer for 3-4 minutes.
- Drain the rigatoni and add it directly to the skillet; toss gently to ensure pasta is well-coated with the sauce.
- Season with salt and pepper to taste.
Serving
- Serve the sausage rigatoni hot, garnished with freshly grated Parmesan cheese and chopped fresh basil.
- For a complete meal, pair with salad or garlic bread, and optionally enjoy with a glass of red wine.
Notes
Store leftover sausage rigatoni pasta in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating. For a creamier texture, stir in heavy cream just before serving. Adjust spiciness with red pepper flakes or bell peppers to taste.