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A vibrant featured image showcases a delicious plate of Italian Sausage Rigatoni, ready to be enjoyed.

Irresistible Italian Sausage Rigatoni

This Italian Sausage Rigatoni recipe delivers restaurant-quality flavor in the comfort of your home. By focusing on browning the sausage and tomato paste, emulsifying the sauce with pasta water, and balancing the acidity, you'll create a rich and satisfying pasta dish that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, casings removed
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup dry red wine optional
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup chopped fresh parsley
  • 1 pound rigatoni pasta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 cups fresh spinach optional

Equipment

  • Large Dutch oven or pot
  • Spoon
  • Chef's knife
  • cutting board
  • Garlic mincer
  • measuring cups and spoons
  • colander
  • Large bowl for serving

Method
 

  1. Brown the Sausage: In a large Dutch oven or pot, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the chopped onion to the pot and cook in the sausage fat until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Deglaze (Optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let it simmer for a minute or two until slightly reduced.
  4. Build the Sauce: Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, and basil. Bring to a simmer, then reduce heat to low and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld.
  5. Cook the Pasta: While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
  6. Combine and Finish: Return the cooked sausage to the sauce. Stir in the cooked pasta, Parmesan cheese, and reserved pasta water. Toss to combine, adding more pasta water if needed to reach your desired consistency. If using spinach, add spinach in the last 5 minutes to wilt.
  7. Serve: Season with salt and pepper to taste. Garnish with fresh parsley and extra Parmesan cheese before serving.

Notes

For a richer flavor, brown the tomato paste in the pot for a few minutes before adding the other sauce ingredients. Don't be afraid to experiment with different types of Italian sausage. Sweet sausage will give you a more mellow flavor, while hot sausage will add a fiery kick. You can even use a combination of both. The sauce can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. If freezing, allow the sauce to cool completely before transferring it to an airtight container. Serve with crusty bread for soaking up the delicious sauce.