Easy Sausage Rigatoni

Name: Easy Sausage Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces uncooked rigatoni; 16 ounces Italian sausage (spicy or mild); 1/2 medium onion; 3 cloves garlic; 1 (14 ounce) can diced tomatoes; 1 (14 ounce) can crushed tomatoes; 1/2 cup heavy/whipping cream; fresh basil, torn; salt & pepper; freshly grated Parmesan cheese

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4.9

120 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
761 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Easy Sausage Rigatoni

Nina Acevedo

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This easy sausage rigatoni recipe is made with everyday ingredients but tastes like it came from a restaurant. It has Italian sausage simmered in a rich, garlicky tomato sauce!

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Ingredients

Servings

8 ounces uncooked rigatoni
16 ounces Italian sausage (spicy or mild) see note
1/2 medium onion chopped
3 cloves garlic minced
1 (14 ounce) can diced tomatoes with juices
1 (14 ounce) can crushed tomatoes
1/2 cup heavy/whipping cream
fresh basil, torn optional but recommended, to taste
salt & pepper to taste
freshly grated Parmesan cheese optional, to taste

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Instructions

Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
Stir in the garlic and cook for 1 minute.
Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.

Notes

For the sausages, anything around the 16 ounce/1 pound ballpark is fine - it doesn't need to be exact. Here in Canada I buy a 500g 5-pack of Johnsonville mild Italian sausages and take them out of the casings. I break the sausage meat up before adding it to the skillet, and I like to keep it somewhat chunky for this recipe. You can use bulk ground sausage meat if you prefer.
To get the consistency of the sauce just right, I suggest using the style of tomatoes I recommend (diced and crushed). I'd also be cautious about subbing the cream for anything else (e.g. milk or half-and-half) because the acidity of the tomatoes is likely to curdle it.

Nutrition Information

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Calories 761kcal (38%) Carbohydrates 57g (19%) Protein 27g (54%) Fat 48g (74%) Saturated Fat 20g (100%) Polyunsaturated Fat 6g Monounsaturated Fat 19g Cholesterol 120mg (40%) Sodium 1114mg (46%) Potassium 948mg (27%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 767IU (15%) Vitamin C 23mg (26%) Calcium 124mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 761 kcal

% Daily Value*

Calories	761kcal	38%
Carbohydrates	57g	19%
Protein	27g	54%
Fat	48g	74%
Saturated Fat	20g	100%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	19g	95%
Cholesterol	120mg	40%
Sodium	1114mg	46%
Potassium	948mg	20%
Fiber	5g	20%
Sugar	10g	20%
Vitamin A	767IU	15%
Vitamin C	23mg	26%
Calcium	124mg	12%
Iron	4mg	22%