Description
This Spicy Sausage Rigatoni recipe features a hearty Italian sausage and vegetable tomato sauce simmered to perfection and tossed with al dente rigatoni pasta. With bold flavors from red wine, red pepper flakes, and aromatic herbs, this comforting dish makes an impressive yet easy weeknight dinner that serves 8.
Ingredients
Scale
Sausage Sauce
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- ½ yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
- 12 ounces spicy Italian sausage (casings removed – ground meat only)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup red wine
- 1 28-ounce can San Marzano tomatoes, including juices
- ¼ cup balsamic or Italian dressing (optional, for extra zing)
Pasta and Toppings
- 10–12 ounces rigatoni pasta
- Butter, Parmesan cheese, or fresh basil for topping
Instructions
- Sauté the Vegetables: Heat the butter in a skillet over medium-high heat. Add the minced garlic, onion, celery, and carrots. Sauté for about 10 minutes until the vegetables become very soft and aromatic.
- Cook the Sausage and Season: Add the ground spicy Italian sausage to the skillet along with dried oregano, red pepper flakes, salt, and black pepper. Cook until the sausage is fully browned and cooked through.
- Deglaze with Wine: Pour in the red wine and let it simmer until the alcohol evaporates and the liquid sizzles down, enhancing the flavor of the sauce.
- Add Tomatoes and Simmer: Stir in the San Marzano tomatoes with their juices and the optional balsamic or Italian dressing. Reduce the heat and let the sauce simmer gently for 20-30 minutes so it thickens and the flavors meld together.
- Cook the Rigatoni: Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well.
- Combine and Serve: Add the cooked rigatoni to the sausage tomato sauce and gently stir to combine, ensuring the pasta is well-coated but the sauce is not too runny. Transfer to a serving dish and top with butter, freshly grated Parmesan cheese, or fresh basil as desired. Serve immediately, paired with more red wine if you like.
Notes
- For a milder flavor, use mild Italian sausage instead of spicy.
- You can substitute the red wine with beef or chicken broth if preferred.
- Fresh basil added at the end brightens the flavor wonderfully.
- This sauce can be made ahead and reheated; pasta is best cooked fresh to avoid sogginess.
- Adjust red pepper flakes to control the heat level.
