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+ servings
overhead view of sausage rigatoni garnished with parsley
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4.80 from 5 votes

Sausage Rigatoni

Creamy tomato sauce with plenty of sausage, garlic and Parmesan cheese. Quick, easy weeknight comfort meal.
Course: Main Course
Cuisine: Italian
Keyword: italian sausage rigatoni, pasta, italian cuisine
Servings: 4
Calories:

Ingredients

  • 8 ounces dry rigatoni pasta reserve 1/4 cup pasta water when cooking
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound Italian sausage mild or spicy removed from casing
  • 3 cloves garlic
  • 2 tablespoons tomato paste
  • small pinch crushed red pepper flakes
  • 1/2 cup dry red wine cabernet, merlot, etc
  • 14 ounces canned crushed tomatoes
  • 1 teaspoon fresh thyme finely chopped
  • 3 tablespoons fresh Italian parsley chopped
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh grated parmesan cheese + more for serving
  • salt and pepper to taste

Instructions

  • Cook the rigatoni according to package directions for al dente then reserve 1/4 cup of pasta water, drain the pasta and set aside.
  • Add the olive oil to a large skillet over medium heat then once it’s hot crumble in the sauce and add the diced onions. NOTE: (1) mild sausage used but can sub hot. (2) remove any casing from the sausage.
  • Cook until the sausage is no longer pink and the onions are tender, breaking up the sausage clumps then drain any excess fat. Don’t worry if you have trouble breaking up sausage clumps. Once the sausage simmers in the sauce it’s easier to break up.
  • Grate in the garlic then add the tomato paste and a small pinch of crushed red pepper then cook 1 minute stirring frequently. Pour in the wine and simmer over low heat 2-3 minutes or until it reduces by about half then add the crushed tomatoes, thyme, parsley and reserved pasta water. Cook over medium heat 3-4 minutes letting the sauce reduce slightly.
  • Fold in the cream and parmesan cheese then season with salt and pepper to taste. Add the drained pasta to the sauce blending well then simmer about 2 minutes or until everything is hot.