Description
Rigatoni with sausage is a hearty and flavorful pasta dish. This recipe features rigatoni pasta, Italian sausage, and a rich tomato sauce. It’s a comforting meal perfect for any night.
Ingredients
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup chicken broth
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook rigatoni pasta according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
- Pour in crushed tomatoes and chicken broth. Bring the sauce to a simmer and cook for 15 minutes, allowing the flavors to meld for this rigatoni and sausage dish.
- Stir in cooked rigatoni pasta and fresh basil. Toss to coat the rigatoni with sausage sauce.
- Season with salt and black pepper to taste.
- Serve hot, topped with grated Parmesan cheese for a delicious rigatoni pasta with sausage sauce.
Notes
- For a spicier rigatoni sausage, use hot Italian sausage.
- You can add a splash of red wine to the sauce for extra depth of flavor.
- Leftover sausage rigatoni pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Consider adding bell peppers for a rigatoni sausage and peppers variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Courses
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 650
- Sugar: 10g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
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