4.9 from 120 votes
Easy Sausage Rigatoni
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 761 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.