Description
Spicy Sausage Rigatoni is a hearty and flavorful Italian pasta dish featuring a rich tomato sauce simmered with spicy Italian sausage, aromatic vegetables, and a hint of red wine. Perfectly cooked rigatoni is tossed in this robust sauce and finished with a topping of Parmesan cheese and fresh basil or parsley for an irresistible dinner option.
Ingredients
Units
Scale
Sauce Ingredients
- 1 tablespoon butter
- 1-2 cloves garlic, minced
- 1/2 yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
- 12 ounces spicy Italian sausage (casings removed - just the ground meat)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 (28 ounce) can San Marzano tomatoes, including their juices
- 1/4 cup balsamic or Italian dressing (optional - for some zing!)
Pasta and Toppings
- 10-12 ounces rigatoni
- Butter, Parmesan cheese, or fresh basil/parsley for topping
Instructions
- Sauté aromatics: Heat the butter in a skillet over medium-high heat. Add the minced garlic, onion, celery, and carrots. Sauté for about 10 minutes or until the vegetables become very soft and fragrant.
- Cook the sausage: 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, breaking it up as it cooks.
- Deglaze with wine: Pour in the red wine and allow it to sizzle and reduce slightly, which helps lift any browned bits off the pan and deepen the sauce’s flavor.
- Add tomatoes and simmer: Stir in the canned San Marzano tomatoes with their juices and the optional balsamic or Italian dressing. Reduce the heat to a simmer and let the sauce cook uncovered for 20-30 minutes to thicken and develop rich flavors.
- Cook the pasta: While the sauce simmers, cook the rigatoni according to package instructions until al dente. Drain the pasta when done.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet with the sauce and gently stir to combine, ensuring the pasta is well coated but the sauce isn’t too watery.
- Serve with toppings: Transfer the sauced rigatoni to a large serving dish and top with butter, freshly grated Parmesan cheese, and chopped basil or parsley. Serve immediately, optionally accompanied by more red wine.
Notes
- Removing the sausage casings before cooking ensures a better texture and even distribution of flavor.
- For a milder version, reduce or omit the red pepper flakes.
- Using San Marzano tomatoes provides a sweeter and less acidic sauce, but any good-quality canned tomatoes will work.
- White wine can be substituted for red wine if preferred.
- The optional balsamic or Italian dressing adds a tangy complexity but can be omitted for a more traditional flavor.
- Serve with additional Parmesan and fresh herbs for garnish and enhanced flavor.
