A Tasty Sausage Rigatoni Recipe

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 Sausage rigatoni is a classic Italian-American dish that's both comforting and satisfying. The combination of hearty rigatoni pasta, flavorful sausage, and a rich tomato-based sauce creates a truly delicious meal. This recipe is easy to follow and customizable to your liking, making it a perfect weeknight dinner or a crowd-pleasing dish for gatherings.

Ingredients:

  • 1 pound rigatoni pasta
  • 1 pound Italian sausage (sweet or hot, or a mix), casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup dry red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream (optional, for a creamier sauce)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Set aside.
  2. Cook the Sausage: While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
  3. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  4. Build the Sauce: Pour in the crushed tomatoes and tomato sauce. If using, add the red wine and bring to a simmer, cooking for about 5 minutes to allow the alcohol to evaporate slightly. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Combine Everything: Return the cooked sausage to the skillet with the sauce. If you want a creamier sauce, stir in the heavy cream. Bring to a simmer and cook for another 5-10 minutes, allowing the flavors to meld.
  6. Combine with Pasta: Add the cooked rigatoni to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water to loosen it up.
  7. Serve: Stir in the grated Parmesan cheese. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.

Tips and Variations:

  • Vegetables: Add vegetables like bell peppers, mushrooms, or zucchini to the sauce. Sauté them with the onions and garlic.
  • Different Sausage: You can use other types of sausage, such as chicken or turkey sausage.
  • Spicier Dish: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
  • Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it before adding the cooked pasta.
  • Bake it: For a baked version, transfer the combined pasta and sauce to a baking dish, top with more cheese, and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.

This sausage rigatoni recipe is a guaranteed crowd-pleaser. The rich flavors and hearty texture make it a perfect comfort food dish for any occasion.