This is one of those dinners that is simple enough for weeknights but good enough for company or family dinner on a lazy Sunday. My sausage rigatoni pasta is something you might expect to order at a rustic-elegant Italian restaurant. We’re talking BIG flavors and a really wonderful toothsome bite to the rigatoni pasta that is sturdy enough to hold up to the robust meaty sauce. My family was requesting that I make this again before I even had a chance to take my first bite. And the leftovers are every bit as delicious the next day. That is, if you even have any leftovers.
Sausage Rigatoni Pasta Ingredients
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Rigatoni pasta – These tubular noodles have ribbed sides that are perfect for picking up and holding on to the sauce. But you can use a similarly sized pasta such as farfalle, ziti, or even orechiette. I wouldn’t recommend this with a thin pasta like spaghetti, but you could get away with fettuccine in a pinch. Olive oil Onion – A sweet onion or yellow onion adds savory depth to your pasta sauce. Garlic – An essential element in almost any Italian dish. Italian sausage – If you like things spicy, go ahead and use all spicy Italian sausage. If your family is heat averse, I recommend opting for a mild Italian sausage. You can buy the kind in casings and remove them yourself, or sometimes you can find loose Italian sausage which will save you the trouble. I will often make this with half spicy and half sweet Italian sausage. Crushed tomatoes – This is one of those ingredients that I always have stocked in my pantry for easy sauces and soups. Fresh basil – I highly recommend using fresh basil instead of dried basil. It’s one of our favorite herbs and makes a big difference. Dried oregano – Another classic Italian herb, although I usually use dried oregano instead of fresh oregano. You could also just use an equal amount of Italian seasoning if you prefer. Crushed red pepper flakes – The amount in the recipe won’t make the pasta spicy but it will give just enough heat to add depth and incredible flavor. You’ll notice it, but it will be subtle and not enough for kids to complain. Kosher salt & freshly ground black pepper Heavy cream – This adds richness and also helps thicken the sauce. It makes the pasta just creamy enough without being overly heavy. Parmesan or Pecorino-Romano cheese – Freshly grated parmesan cheese makes all the difference. Don’t use the powdered parmesan cheese that comes in a can.
How to Make Rigatoni Pasta
Rigatoni Pasta Recipe Tips
Let the sausage sear. Yes, you need to break the sausage up as it cooks, but you want to give it some time to crust up on the bottom and get nicely browned before flipping the chunks of sausage around in the pan. Don’t overcook the pasta. Follow the package directions to cook the pasta just until it is al dente so it still has some texture and doesn’t get too mushy. Reserve some of the pasta water! I learned this tip years ago and it makes such a difference in really flavorful sauces that cling to the pasta. Set aside 1 cup of the pasta water before draining the pasta to use when finishing the dish. The starchy water gives a wonderful texture to the sauce, adds flavor thanks to the salt, and helps the pasta to really hold on to the sauce. It’s a game-changer.
What to serve with Rigatoni
When it comes to a hearty, rustic pasta dish like this one, you can’t go wrong with:
a fresh, crisp salad tossed with my Olive Garden Dressing or this Creamy Parmesan Peppercorn Dressing and a batch of buttery, garlicky Breadsticks, Roasted Garlic & Rosemary No-Knead Artisan Bread, Sweet Molasses Brown Bread, or loaf of French Bread.
Side Dish Ideas:
Oven Roasted Broccoli, Tender Roasted Green Beans, Easy Oven Roasted Cauliflower, Oven Roasted Asparagus with Garlic, Parmesan, & Lemon
How to Store Rigatoni with Sausage
Store any leftover pasta in an airtight container in the fridge for 3-4 days. You can reheat in the microwave or on the stovetop with a splash of water to loosen up the pasta and sauce. You can also freeze the leftovers for up to 2 months. Let them cool completely first, then transfer to an airtight container and freeze. Let it thaw in the fridge overnight before reheating in a 350 degree F oven covered with foil for 20-25 minutes until hot all the way through.
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