Description
This Rigatoni with Sausage is the perfect Italian-inspired comfort food. Al dente rigatoni pasta is tossed in a rich tomato sauce with Italian sausage, then topped with a generous snowfall of sharp, salty Pecorino Romano. It’s hearty, cheesy, and deeply satisfying — a dish that feels like a cozy hug in a bowl.
Ingredients
Units
Scale
Rigatoni Pasta:
- 1 lb rigatoni pasta
Italian Sausage:
- 1 lb Italian sausage (mild or spicy, casings removed)
Other Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp red pepper flakes (optional)
- 1 tsp dried oregano
- Salt & black pepper, to taste
- 1/2 cup pasta water (reserved)
- 1 cup freshly grated Pecorino Romano cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water before draining.
- Cook the Sausage: Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned. Remove excess grease if needed.
- Build the Sauce: Add onion and garlic to the pan, sauté until softened. Stir in tomato paste, then crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 15 minutes.
- Combine Pasta & Sauce: Toss rigatoni into the sauce, adding reserved pasta water as needed for a silky texture. Mix well so pasta is coated.
- Finish with Cheese: Plate the pasta and finish with a mountain of freshly grated Pecorino Romano on top. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg