Rigatoni
User Reviews
4.9
26 reviews
Excellent
Rigatoni
Report
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!
Share:
Ingredients
- 12 oz rigatoni see note 1, dry
- 2 Tablespoons olive oil
- 1 onion diced (about 1 cup, medium
- 1 Tablespoon garlic minced
- 1 lb Italian sausage see note 2, mild
- 28 oz crushed tomatoes canned
- 8 oz tomato sauce canned
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon basil dried
- ½ teaspoon onion powder
- ¼ teaspoon table salt
- ½ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes optional, crushed
- ⅓ cup heavy cream see note 3
- ¼ cup Parmesan Cheese grated
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
(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%)
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
26 reviews
Excellent
Other Recipes
You'll Also Love
