Rigatoni
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4.9
39 reviews
Excellent
Rigatoni
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This simple, hearty rigatoni is the perfect weeknight dinner! Recipe comes together in just over 30 minutes and makes enough to share. Keep scrolling to watch the how-to video!
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Ingredients
- 12 12 oz dry rigatoni noodles see note 1
- 2 2 Tablespoons olive oil
- 1 1 medium onion diced (about 1 cup)
- 1 1 Tablespoon minced garlic
- 1 1 lb mild Italian sausage see note 2
- 28 28 oz can crushed tomatoes
- 8 8 oz can tomato sauce
- 1 1 Tablespoon granulated sugar
- 1 ½ 1 ½ teaspoons Italian seasoning
- 1 1 teaspoon dried basil
- ½ ½ teaspoon onion powder
- ¼ ¼ teaspoon table salt
- ½ ½ teaspoon ground black pepper
- ¼ ¼ teaspoon crushed red pepper flakes optional
- ⅓ ⅓ cup heavy cream see note 3
- ¼ ¼ cup grated Parmesan cheese
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Instructions
- Prepare pasta according to package instructions (cook in salted, boiling water until al dente). Drain, rinse under cold water, drain well again, and set aside.
- Meanwhile, begin preparing sauce by heating olive oil in a Dutch oven (or large pan) over medium heat.
- Once oil is shimmering, add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add sausage and cook, crumbling, until browned.
- Add crushed tomatoes, tomato sauce, sugar, Italian seasoning, dried basil, onion powder, table salt, black pepper and red pepper flakes and stir well. Simmer for 10 minutes.
- Add prepared, drained rigatoni noodles to the pot and stir to combine.
- Add heavy cream and parmesan and stir until thoroughly combined and cheese is melted.
- Serve warm with a side salad and/or slice of crusty bread. Enjoy!
Notes
- You may substitute your favorite pasta shape but the broad tube shape of the rigatoni works really well here for catching the sauce and I recommend using a similarly shaped noodle if you can’t find rigatoni! Penne and Ziti noodles work great here!
- You may substitute sweet or hot Italian sausage or even ground beef instead. You may also omit the meat entirely for a vegetarian rigatoni, but keep in mind much of the flavor comes from the sausage.
- Heavy cream, double cream, or heavy whipping cream will work well here. I do not recommend using milk, which could curdle.
Nutrition Information
Show Details
Serving
1serving
Calories
648kcal
(32%)
Carbohydrates
60g
(20%)
Protein
23g
(46%)
Fat
36g
(55%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
16g
Cholesterol
79mg
(26%)
Sodium
1097mg
(46%)
Potassium
894mg
(26%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
714IU
(14%)
Vitamin C
18mg
(20%)
Calcium
150mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 648kcal | 32% |
| Carbohydrates | 60g | 20% |
| Protein | 23g | 46% |
| Fat | 36g | 55% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 79mg | 26% |
| Sodium | 1097mg | 46% |
| Potassium | 894mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 18mg | 20% |
| Calcium | 150mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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