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Close-up of rigatoni pasta with Italian sausage in tomato basil sauce, topped with grated Parmesan and fresh basil in a white bowl. Rustic pasta dinner with chunky sausage, tomato pieces, and ridged rigatoni on a light background.

Rigatoni with Italian Sausage in Tomato Basil Sauce

Nesting Lane Indulge
Rigatoni with Italian sausage in tomato basil sauce is a hearty pasta dinner with crushed tomatoes, garlic, basil, and Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

Large Pot
Colander
Large Skillet
Wooden Spoon
Sharp Knife
Cutting Board
Cheese Grater

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

Calories: 834kcalCarbohydrates: 75gProtein: 33gFat: 44gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 97mgSodium: 1196mgPotassium: 874mgFiber: 5gSugar: 8gVitamin A: 491IUVitamin C: 15mgCalcium: 200mgIron: 4mg
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