This Sausage Rigatoni is a comforting dish for all seasons.
I have a long list of favorite pasta dishes that have earned their place at my table throughout the years. Some fancy and perfect for dinner parties (like my spaghetti alle vongole), others so simple I can practically make them in my sleep (a simple marinara sauce with penne comes to mind). But if there’s one pasta dish I keep coming back to, it’s sausage rigatoni. Not only because it’s delicious and easy enough to whip up on a weeknight, but because it’s a dish I know the whole family will enjoy.
Sausage rigatoni has long been a favorite in Italian kitchens, and rightly so. This simple yet hearty dish relies on quality ingredients such as tomatoes, herbs and spices, and, of course, the leading stars: sausage and rigatoni pasta. Whether you prefer spicy Italian sausage or a milder version, this dish can be adapted to suit your taste. The rigatoni, with its ridged surface and hollow center, perfectly captures every bit of sauce, ensuring that each bite is a burst of flavor. And to top it all off, the addition of cream balances the acidity of the tomatoes, making each mouthful robust yet silky smooth.
The Best Tomatoes
One of the secrets to a great sausage rigatoni—or any tomato-based pasta, for that matter—is using quality tomatoes. In winter, when good tomatoes are hard to find, using canned is the best option. Come summer, however, you might want to seek out the plum-shaped San Marzano tomatoes. Meaty, juicy, and less acidic than other varieties, these tomatoes are the go-to choice for pasta dishes, soups, and stews. You’ll find them at farmers’ markets, especially from late July through September.
When using these tomatoes, you’ll want to peel them first. To do this, simply score their undersides with a paring knife, making an X shape, and then plunge them in hot water for three minutes. Drain and transfer to a bowl of ice water. Their skins should easily slip off. You’ll need three cups of tomatoes to replace one 28-ounce can.
FAQs & Tips
How To Make Ahead And Store
When stored in an airtight container, sausage rigatoni leftovers will keep in the fridge for up to 4 days. They can also be frozen for up to 3 months, but bear in mind that the texture of the pasta may be affected upon thawing. If desired, the sauce can be made ahead of time and frozen in freezer-safe containers for up to 3 months. Thaw in the fridge, and when ready to serve, gently reheat it on the stovetop while you cook the pasta.
Deglaze The Pan For A Tastier Sauce
After browning the sausage, onion and garlic, before adding the tomatoes, deglaze the pan with a splash of red or white wine. This will lift any flavorful bits stuck to the bottom of the pan, enriching the sauce.
Reserve A Little Pasta Water
Reserve a 1/4 cup of pasta cooking water before draining. This incredible starchy liquid can be added to the sauce to help it cling to the pasta and achieve the perfect consistency.
Serving Suggestions
When it comes to pairing sausage rigatoni, the possibilities are endless. A delicious Chef Salad or a Spinach Salad with a tangy vinaigrette provides a refreshing contrast to the richness of the dish. A loaf of crusty Italian bread or these incredible Pandesal rolls are perfect for sopping up every last drop of sauce. And, of course, a glass of red wine—perhaps a fruity Chianti or a velvety Nero d’Avola—completes the experience, enhancing the flavors and making the meal feel even more indulgent.
Sausage Rigatoni
Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
- 8 ounces rigatoni pasta
- Fresh basil chopped (for garnish)
- Grated Parmesan cheese for serving
Instructions
- In a large skillet over medium heat, cook the sausage and onion until the sausage is browned and the onion is tender, about 8-10 minutes. Break the sausage into small pieces as it cooks.
- Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
- Stir in the crushed tomatoes and bring to a simmer. Reduce heat and let simmer for 10 minutes, allowing the flavors to meld.
- Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Cook for another 2 minutes, until the sauce is heated through.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions, until al dente. Drain and set aside.
- Add the cooked rigatoni to the sauce and toss to coat evenly.
- Serve hot, garnished with chopped fresh basil and grated Parmesan cheese.
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