Rigatoni with Italian Sausage in Tomato Basil Sauce is one of those meals that feels fancy but takes almost no effort.
This hearty pasta is made with tender rigatoni, savory Italian sausage, crushed tomatoes, fresh basil, and Parmesan all coming together in just 40 minutes. It is the kind of dinner that tastes like it simmered all day.
The ingredients are simple. You need rigatoni pasta, sweet or spicy Italian sausage (or both), canned crushed tomatoes, diced tomatoes, garlic, olive oil, fresh basil, and Parmesan cheese.
Salt, black pepper, and a pinch of crushed red pepper flakes round everything out. Most of these are pantry staples, so there is a good chance you already have them on hand.
A large skillet and a pot for boiling pasta are the main tools you will use for this recipe. This dish is high in protein, filling, and one of the most satisfying pasta recipes to add to your rotation.
Whether you’re cooking for a crowd or just meal prepping for the week, this one always delivers.
Why You’ll Love This Rigatoni with Italian Sausage
Ready in 40 Minutes
From start to finish, this pasta comes together in about 40 minutes. It’s an easy dinner for busy nights when you want something homemade without spending hours in the kitchen.
High in Protein
Each serving is packed with protein from the Italian sausage and Parmesan cheese, making it a filling and satisfying meal.
Simple Ingredients
Everything in this recipe is easy to find at any grocery store. Most of the ingredients are pantry staples you likely already have.
Easy to Customize
You can use sweet Italian sausage, spicy, or a mix of both depending on your preference. The red pepper flakes are optional, so you can dial the heat up or down.
Ingredient Substitutions
Italian Sausage
Sweet or spicy Italian sausage both work here, and so does a combination of the two. If you prefer a leaner option, turkey Italian sausage is a solid swap.
Rigatoni
Rigatoni works well because the ridges hold onto the sauce, but penne, ziti, or any short tube pasta will work just as well.
Crushed Tomatoes
If you don’t have crushed tomatoes, whole peeled canned tomatoes crushed by hand work as a substitute. Tomato passata is another option.
Fresh Basil
If fresh basil is not available, dried basil works in a pinch. Use about 1 teaspoon of dried basil in place of 2 tablespoons fresh.
Parmesan Cheese
Pecorino Romano is the closest substitute for Parmesan and adds a slightly saltier, sharper flavor. Pre-grated Parmesan also works, though freshly grated melts into the sauce more smoothly.
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Rigatoni with Italian Sausage in Tomato Basil Sauce
Equipment
Ingredients
- 12 ounces rigatoni pasta
- 1 pound sweet and/or spicy Italian sausages casings removed
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional
- 1 can (28 ounces) crushed tomatoes
- ½ cup diced tomatoes
- salt to taste
- ground black pepper to taste
- 2 tablespoon fresh basil chopped, plus extra leaves for garnish
- ½ cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
- Add the rigatoni and cook according to the package directions until al dente.
- Reserve ½ cup of the pasta water, then drain the pasta using a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the Italian sausage to the skillet and break it into bite-sized pieces using a wooden spoon.
- Cook the sausage until browned and cooked through, about 8 to 10 minutes.
- Add the minced garlic and crushed red pepper flakes to the skillet and cook for 30 seconds.
- Pour in the crushed tomatoes and diced tomatoes and stir to combine.
- Season with salt and black pepper, then let the sauce simmer for 10 to 12 minutes until it thickens slightly.
- Add the drained pasta directly into the skillet and toss well to coat everything in the sauce.
- If the sauce is too thick, stir in a small splash of the reserved pasta water.
- Remove the skillet from heat and stir in the chopped fresh basil and ½ cup grated Parmesan cheese.
- Spoon into bowls and top with additional Parmesan and fresh basil leaves before serving.
Notes
Tips and Tricks
Salt your pasta water generously. The pasta water should taste like the sea. This is one of the main ways to season the pasta itself, not just the sauce. Don’t skip reserving pasta water. The starchy pasta water helps loosen the sauce and helps it cling to the rigatoni. Even if you don’t end up needing it, it’s worth having on hand. Break the sausage into uneven pieces. Irregular chunks of sausage create more texture in the sauce and give you better bites throughout the dish. Let the sauce simmer. The 10 to 12 minute simmer time is what thickens the sauce and deepens the flavor. Don’t rush this step. Add the basil and Parmesan off the heat. Removing the skillet from heat before stirring in the basil and cheese keeps the basil bright and prevents the cheese from clumping.Storing and Reheating
Storing: Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Freezing: This pasta freezes well. Place cooled portions in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on Stovetop — Place a serving in a saucepan with 1 to 2 tablespoons of water. Warm over low heat, stirring until the sauce is creamy and the pasta is heated through. Reheat in Microwave — Place a portion in a microwave-safe bowl with a splash of water. Cover loosely and heat in 60-second intervals, stirring between each, until heated through.Nutrition
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