Description
Spicy Sausage Rigatoni recipe – a quick, hearty weeknight dinner with a rich tomato-cream sauce. Perfect for busy evenings, full of flavor and easy to make!
Ingredients
Scale
- Main Players:
- 1 lb rigatoni pasta
- 1 lb spicy Italian sausage, casings removed
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- Flavor Boosters:
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (or more, to taste)
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup fresh basil, chopped or torn
- Pantry Staples:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Prep & Brown the Sausage:: First things first, get a big pot of salted water on for your rigatoni. While that’s heating, grab a large, deep skillet or Dutch oven and drizzle in a tablespoon of olive oil over medium-high heat. Remove the casings from your spicy Italian sausage and crumble it into the hot skillet. Break it up with a spoon, letting it brown beautifully on all sides. You want that lovely caramelization, don’t rush this part! The kitchen already starts to smell incredible, honestly, it’s the best part of cooking.
- Sauté Aromatics:: Once the sausage is nicely browned and cooked through, use a slotted spoon to transfer it to a plate, leaving behind some of that flavorful rendered fat. Reduce the heat to medium. Add your chopped yellow onion to the skillet and cook until it’s softened and translucent, about 5-7 minutes. Then, toss in your minced garlic and red pepper flakes, stirring constantly for about a minute until fragrant. Oh, that smell, it’s just pure magic! Don’t let the garlic burn; I’ve made that mistake before, and it just ruins the whole vibe.
- Build the Sauce:: Now for the heart of our spicy sausage rigatoni! Pour in the crushed tomatoes and chicken broth. Stir in the dried oregano, a good pinch of salt, and a generous crack of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This simmering time is crucial for the flavors to meld and deepen. It’s when the sauce transforms from just ingredients into something truly special, honestly.
- Cook the Rigatoni:: While your sauce is simmering away, drop your rigatoni into that pot of boiling, salted water. Cook according to package directions until it’s perfectly al dente. This means it should still have a slight bite to it, not mushy! I swear, I always forget to salt the water enough initially, so learn from my mistakes and be generous. Before draining, make sure to scoop out about a cup of that starchy pasta water; it’s a secret weapon, trust me.
- Combine & Creamify:: Once the sauce has simmered, uncover it and stir in the heavy cream and about half of your grated Parmesan cheese. Give it a good whisk until everything is smooth and creamy. Return the cooked sausage to the skillet. Now, add the drained rigatoni directly into the sauce. Toss everything together vigorously, making sure every single piece of pasta is coated in that luscious, spicy sauce. If it seems a little too thick, add a splash of that reserved pasta water until it reaches your desired consistency. This is where it starts to look like a proper spicy sausage rigatoni!
- Finish & Serve:: Remove the skillet from the heat. Stir in most of your fresh basil, tearing it with your hands for a rustic look and amazing aroma. Taste and adjust any seasonings if needed – maybe a little more salt, pepper, or another pinch of red pepper flakes if you’re feeling brave! Ladle generous portions of your spicy sausage rigatoni into bowls, topping each with a sprinkle of the remaining fresh basil and a generous showering of extra Parmesan cheese. It should look vibrant, smell incredible, and taste even better.