Description
A simple recipe for rigatoni pasta with Italian sausage in a tomato-based sauce.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Cook rigatoni according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in crushed tomatoes, oregano, basil, and red pepper flakes if using. Season with salt and pepper. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
- Add the drained pasta to the skillet with the sauce. Toss to coat. If the sauce seems too thick, add reserved pasta water, a little at a time, until the desired consistency is reached.
- Stir in 1/2 cup of Parmesan cheese. Serve immediately with extra Parmesan cheese on top.
Notes
- Use sweet or hot Italian sausage based on your preference.
- For a richer sauce, you can add a splash of heavy cream near the end of cooking.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 750
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Keywords: rigatoni, Italian sausage, pasta, tomato sauce, weeknight dinner