Italian sausage rigatoni
Italian sausage rigatoni with savory sausage, tender pasta, and a rich tomato sauce finished with fresh basil and Parmesan.
Ingredients
Main Ingredients
- 1 lb rigatoni pasta
- 1 lb Italian sausage, casings removed bulk sausage
- 28 oz crushed tomatoes (San Marzano recommended)
- 1 each yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoons crushed red pepper flakes
- 0.75 teaspoons Kosher salt
- 0.25 teaspoons black pepper
Instructions
Preparation Steps
- In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic; sauté until translucent and fragrant, about 3 minutes.
- Add the Italian sausage, breaking it up with a spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in crushed tomatoes, red pepper flakes, salt, and pepper. Simmer gently for 8-10 minutes to meld the flavors.
- Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
- Toss the pasta with the sauce in the skillet. If needed, add reserved pasta water to loosen the sauce. Stir in chopped basil.
- Serve hot, sprinkled with grated Parmesan and extra basil if desired.
Notes
Best enjoyed warm with garlic bread and a crisp salad.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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