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Hearty Italian Sausage Rigatoni with Simple Tomato Sauce

A close-up of a bowl of rich italian sausage rigatoni pasta topped with grated Parmesan cheese and fresh basil leaves.
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Make this satisfying Italian sausage rigatoni dinner using simple ingredients for a comforting, weeknight-friendly meal.

Ingredients

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  • 1 pound rigatoni pasta
  • 1 tablespoon olive oil
  • 1 pound sweet or spicy Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 28 ounces crushed tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (optional, for creamy sauce)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • Fresh basil, chopped, for garnish

Instructions

  1. Cook the rigatoni according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon. Cook until browned, about 6 to 8 minutes. Drain off excess fat.
  3. Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, fennel seeds, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  5. Pour in the crushed tomatoes and chicken broth. Bring the sauce to a simmer, then reduce the heat to low, cover partially, and let it cook for 15 minutes to allow flavors to meld. This builds your homemade Italian sausage sauce for rigatoni.
  6. Stir in the heavy cream, if you are making a creamy version. Cook for 2 minutes.
  7. Add the drained rigatoni and the Parmesan cheese to the sauce. Toss to coat everything well. If the sauce seems too thick, add the reserved pasta water, a few tablespoons at a time, until the sauce coats the pasta nicely.
  8. Season with salt and pepper to taste. Serve immediately topped with extra Parmesan cheese and fresh basil.

Notes

  • Use sweet Italian sausage for a milder flavor or spicy Italian sausage for a kick.
  • For a one pan sausage rigatoni approach, you can sometimes finish cooking the pasta directly in the sauce by adding more liquid, but traditional cooking ensures the best texture.
  • If you prefer a smoother sauce, you can blend a portion of the crushed tomatoes before adding them to the skillet.

Nutrition

Find it online: https://cravybite.link/italian-sausage-rigatoni-recipe/