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Close-up of a delicious plate of Italian Sausage Rigatoni, showcasing the rich tomato sauce and perfectly cooked pasta.

Easy Italian Sausage Rigatoni

This Italian Sausage Rigatoni recipe delivers a flavorful and satisfying meal by focusing on quality ingredients and proper technique. Simmering the sauce low and slow allows the flavors to meld, while perfectly cooked rigatoni captures every bit of the rich, savory sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage sweet or hot, or a combination
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes optional
  • 1/2 cup dry red wine optional
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 pound rigatoni pasta
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt to taste
  • Black pepper to taste
  • 1 cup reserved pasta water

Equipment

  • Large, deep skillet or Dutch oven
  • Spoon
  • knife
  • cutting board
  • Garlic press (optional)
  • large pot
  • colander
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
  2. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the rendered fat in the skillet.
  3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, and red wine (if using). Stir in the dried oregano and basil. Bring to a simmer and cook for at least 15 minutes, or up to 30 minutes, stirring occasionally to allow the flavors to meld.
  5. Return the cooked sausage to the skillet. Stir in the chopped fresh parsley. Season with salt and black pepper to taste. Simmer for another 10 minutes, allowing the sausage to infuse its flavor into the sauce.
  6. While the sauce is simmering, cook the rigatoni pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  7. Add the drained pasta to the skillet with the sausage and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  8. Stir in the grated Parmesan cheese. Serve immediately, garnished with more fresh parsley and grated Parmesan cheese.

Notes

For the best flavor, use freshly ground Italian sausage. Simmering the sauce longer will deepen the flavor. Don't overcook the pasta – al dente is key. Reserve pasta water to adjust the sauce consistency and create a creamy texture. The addition of red wine adds a subtle depth and richness. Store leftover rigatoni in an airtight container in the refrigerator for up to 3 days.