Spicy Sausage Rigatoni with Tomato
Spicy Sausage Rigatoni with Tomato
Ingredients
For the Pasta and Sauce
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic, red pepper flakes, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes and chicken broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Add the cooked rigatoni to the sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Season with salt and black pepper to taste. Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Rigatoni with Tomato
For the Pasta and Sauce
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup chicken broth
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic, red pepper flakes, and dried oregano. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes and chicken broth. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Add the cooked rigatoni to the sauce. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Season with salt and black pepper to taste. Serve immediately, garnished with extra fresh basil and grated Parmesan cheese.
⏱️ 2 min