If you’re looking for a plate of pure, soul-warming Italian comfort, look no further than Rigatoni with Sausage & Pecorino Romano. This dish is a weeknight hero and a true crowd-pleaser, bringing together hearty rigatoni pasta, rich and flavorful Italian sausage, and the sharp, salty pop of Pecorino Romano cheese. With every forkful, you’ll get bouncy pasta coated in deeply savory tomato sauce and generous flakes of cheese, making each bite as inviting as an embrace from a beloved nonna.

Rigatoni with Sausage & Pecorino Romano Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Rigatoni with Sausage & Pecorino Romano lies in the simplicity and quality of its ingredients. Each one plays an essential role, whether it’s bringing fullness, depth, or that satisfyingly tangy finish. Choose the best you can find—they truly shine together!

Rigatoni pasta: Its tubular shape is perfect for catching the meaty sauce and chunks of sausage, providing the ideal “bite” every time.
Italian sausage (mild or spicy): Choose your preferred heat level; sausage infuses the dish with bold, aromatic flavor.
Olive oil: The foundation for sautéing, adding richness and a silky texture to your sauce.
Onion (finely chopped): Sweet, savory, and essential for building flavor in the sauce base.
Garlic (minced): Provides that irresistible aroma and classic Italian depth; don’t skimp!
Crushed tomatoes (28 oz can): Use good-quality tomatoes for a thick, vibrant sauce full of natural sweetness.
Tomato paste: Intensifies the tomato flavor and helps the sauce cling to the pasta beautifully.
Red pepper flakes (optional): For a gentle background heat; adjust or omit based on your spice preference.
Dried oregano: Brings an earthy note that tastes like sunshine in each mouthful.
Salt & black pepper: Essential for seasoning every layer, from pasta water to sauce.
Pasta water (reserved): The starchy liquid is a magic trick for making sauce creamy and clingy.
Pecorino Romano cheese (freshly grated): The star finish, offering a sharp, tangy kick that elevates the entire dish.

How to Make Rigatoni with Sausage & Pecorino Romano

Step 1: Cook the Pasta

Bring a large pot of salted water to a roaring boil—think ocean-salty, so the rigatoni is flavorful from within. Cook the pasta until just al dente (it should have a little bite), then scoop out and reserve half a cup of the starchy pasta water before draining. That liquid gold will help create a silky, restaurant-worthy sauce later!

Step 2: Cook the Sausage

Heat the olive oil in a spacious skillet over medium heat. Crumble in the Italian sausage, breaking it up as it browns into juicy, golden morsels. Drain off a bit of excess fat if there’s too much (leave just enough to keep things flavorful). This is where the rich, meaty base of your Rigatoni with Sausage & Pecorino Romano is born!

Step 3: Build the Sauce

Add your chopped onion and garlic to the same pan, stirring until they’re fragrant and softened—this is when the house starts to smell heavenly. Stir in tomato paste to deepen the flavor, then pour in the crushed tomatoes, oregano, red pepper flakes, and a good pinch each of salt and pepper. Let the sauce simmer gently for about 15 minutes to mingle all those vibrant flavors.

Step 4: Combine Pasta & Sauce

Now for the part that brings everything together: add the drained rigatoni right into the bubbling pan of sauce. Pour in a splash or two of your reserved pasta water, stirring until the sauce coats every piece like a velvety blanket. Toss well—this step is the secret to restaurant-quality Rigatoni with Sausage & Pecorino Romano at home!

Step 5: Finish with Cheese

Spoon generous heaps of pasta into warm bowls, then shower each serving with plenty of freshly grated Pecorino Romano. The cheese will melt and mingle with the hot rigatoni, adding an irresistible, sharp tang that makes the whole dish sing. Serve right away for maximum cheesy goodness.

How to Serve Rigatoni with Sausage & Pecorino Romano

Garnishes

A classic finish for Rigatoni with Sausage & Pecorino Romano is a flourish of extra Pecorino Romano and perhaps a scattering of torn fresh basil or Italian parsley for color and a pop of freshness. A twist of black pepper adds a final touch of rustic flair.

Side Dishes

To round out your meal, pair this hearty pasta with a simple arugula salad dressed in lemon, or a platter of roasted vegetables. A crusty loaf of Italian bread for swiping up sauce is a must; it’s all about savoring every last bite!

Creative Ways to Present

While a big family-style platter is always inviting, you can also make individual servings in shallow pasta bowls or even bake the assembled pasta with a bit of extra cheese on top for a bubbly gratin effect. Rigatoni with Sausage & Pecorino Romano also shines at dinner parties served on beautiful ceramic plates, letting those rich colors pop.

Make Ahead and Storage

Storing Leftovers

Keep any extra Rigatoni with Sausage & Pecorino Romano in an airtight container in the refrigerator for up to three days. The flavors deepen overnight, making leftovers just as irresistible the next day!

Freezing

Want to save some for later? Place cooled pasta in a freezer-safe container (leave off the final cheese topping until serving), and freeze for up to two months. Label it so you can relive the deliciousness whenever the craving strikes.

Reheating

For best results, reheat gently in a skillet with a splash of water or broth until warmed through. Finish with extra Pecorino Romano before serving to recapture that fresh-from-the-kitchen flavor.

FAQs

Can I use a different type of sausage?

Absolutely! While Italian sausage brings classic flavor to Rigatoni with Sausage & Pecorino Romano, you can experiment with chicken or turkey sausage for a lighter profile, or even try a hot Calabrian version if you crave extra spice.

Is it okay to substitute Parmesan for Pecorino Romano?

You can use Parmesan in a pinch, but Pecorino Romano is the magic ingredient that gives the dish its unmistakable salty tang. For true authenticity, stick with the real thing if you can find it!

How do I make the dish vegetarian?

Easily! Swap out the sausage for your favorite plant-based Italian-style sausage or sauté mushrooms for a meaty bite. Everything else in Rigatoni with Sausage & Pecorino Romano stays the same.

What’s the best way to avoid overcooking the pasta?

Always cook your rigatoni until just al dente (test a piece a minute before the package directs). Remember, it will continue to soften slightly as it mingles with the hot sauce, so a little bite preserves perfect texture.

Can I make Rigatoni with Sausage & Pecorino Romano for a crowd?

Definitely! This recipe easily doubles for entertaining a hungry group. Toss everything together in a big serving dish and let everyone grate their own Pecorino Romano at the table—it’s a guaranteed hit.

Final Thoughts

There’s just something magical about sharing a steaming plate of Rigatoni with Sausage & Pecorino Romano with the people you care about. Whip this one up for family dinners or impromptu celebrations, and watch it become a new favorite in your kitchen. Trust me—it’s comfort food at its finest!

Rigatoni with Sausage & Pecorino Romano Recipe