Description
This hearty sausage rigatoni recipe is a comforting and flavorful one-pot meal perfect for any occasion. It features tender rigatoni pasta, savory Italian sausage, and a rich tomato sauce, making it a family-friendly and delicious dinner idea.
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- In a large pot or Dutch oven, cook rigatoni pasta according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil in the same pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving drippings in the pot.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, oregano, basil, and red pepper flakes (if using). Bring to a simmer.
- Return the cooked sausage to the pot. Season with salt and pepper.
- Add the cooked rigatoni pasta to the sauce. Stir to combine and heat through.
- Stir in Parmesan cheese and fresh parsley.
- Serve this hearty rigatoni with sausage hot.
Notes
- For a spicier kick, use hot Italian sausage and increase the red pepper flakes.
- Add a splash of heavy cream for a creamier sausage rigatoni.
- This dish is great for meal prep; leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Courses
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg
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