Rigatoni with Sausage Tomato Sauce

Name: Rigatoni with Sausage Tomato Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 ounces rigatoni; 1 tablespoon olive oil; 1 pound Italian sausage, mild or hot, casings removed if needed; 1 small yellow onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes, optional; 1 can (28 ounces) crushed tomatoes; 1/2 teaspoon kosher salt, plus more for the pasta water; 1/4 teaspoon black pepper; 1/2 cup finely grated pecorino Romano or Parmesan, plus more for serving; 2 tablespoons chopped fresh basil or parsley; Reserved pasta water, as needed

This cozy rigatoni recipe pairs sturdy pasta tubes with a simple tomato sauce, Italian sausage, garlic, and pecorino. It is weeknight-friendly, but it tastes like something you let simmer much longer.

Total

50 min

Servings

4 servings

Level

Easy

Rigatoni is made for saucy dinners. Its wide tubes and ridges catch tomato sauce, bits of sausage, and grated cheese in every bite.

This version keeps things simple: brown the sausage, build a quick tomato sauce in the same pan, then finish the pasta with a splash of starchy pasta water. That last step helps the sauce cling instead of sliding off.

Use mild or hot Italian sausage, depending on your crowd. A green salad and a little bread on the side turn it into a complete meal.

01What you'll need

Ingredients

14 items · 4 servings

12 ounces rigatoni
1 tablespoon olive oil
1 pound Italian sausage, mild or hot, casings removed if needed
1 small yellow onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes, optional
1 can (28 ounces) crushed tomatoes
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon black pepper
1/2 cup finely grated pecorino Romano or Parmesan, plus more for serving
2 tablespoons chopped fresh basil or parsley
Reserved pasta water, as needed

02How to make it

Step-by-step

1. Boil the pasta water
Bring a large pot of water to a boil. Add enough salt so the water tastes pleasantly seasoned. This is your main chance to season the pasta itself.
2. Brown the sausage
While the water heats, warm the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into small pieces with a spoon, until browned and cooked through.
3. Soften the onion
Add the chopped onion to the sausage. Cook for 4 to 5 minutes, stirring often, until the onion softens and looks translucent, which means slightly see-through.
4. Add the garlic and tomato paste
Stir in the garlic, tomato paste, oregano, and red pepper flakes if using. Cook for 1 to 2 minutes, until the tomato paste darkens slightly and the garlic smells fragrant. Do not let the garlic burn.
5. Simmer the sauce
Pour in the crushed tomatoes. Add 1/2 teaspoon kosher salt and the black pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes, stirring now and then, until the sauce thickens a little.
6. Cook the rigatoni
Add the rigatoni to the boiling water and cook until just shy of al dente, about 1 minute less than the package directions. Al dente means the pasta is tender but still has a small firm bite in the center. Scoop out 1 cup of pasta water, then drain the pasta.
7. Finish pasta in the sauce
Add the drained rigatoni to the skillet with the sauce. Toss over medium heat for 1 to 2 minutes. Add a splash of reserved pasta water if the sauce seems too thick. The starch in the water helps the sauce coat the pasta.
8. Add cheese and herbs
Turn off the heat. Stir in the grated pecorino or Parmesan and the chopped basil or parsley. Taste and add more salt, pepper, or pasta water as needed.
9. Serve hot
Divide the rigatoni among bowls. Finish with more grated cheese and a few extra herbs if you like. Serve right away while the sauce is glossy and hot.

03From our kitchen

Cook's tips

Make-ahead: The sauce can be made up to 3 days ahead. Cool it, cover it, and refrigerate. Reheat gently, then cook fresh pasta and combine before serving.
Storage: Store leftover rigatoni in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of water in a skillet or microwave so the sauce loosens up.
Freezing: The sausage tomato sauce freezes well for up to 3 months. Freeze the sauce without the pasta for the best texture.
Pasta swap: Penne, ziti, or paccheri can stand in for rigatoni. Choose a shape with ridges or tubes so it holds the sauce well.
Meat swap: Use ground beef, ground turkey, or plant-based sausage instead of Italian sausage. If using plain ground meat, add an extra pinch of fennel seed and oregano for more sausage-like flavor.
Cheese note: Pecorino is salty and sharp. Parmesan is milder. Both work, but taste before adding extra salt.

Cook's note

If your sauce tastes flat, it may need salt, not sugar. Add a small pinch, stir, and taste again. If it tastes too acidic, simmer it a few more minutes or stir in 1 teaspoon of butter at the end.

04Frequently asked

Questions & answers

Can I make this rigatoni without sausage?

Yes. Skip the sausage and cook the onion in 2 tablespoons olive oil. Add mushrooms, zucchini, or eggplant for a vegetable version, or use lentils for extra protein.

Why should I save pasta water?

Pasta water contains starch released by the noodles as they cook. A splash helps the tomato sauce loosen up and cling to the rigatoni instead of pooling at the bottom of the bowl.

Can I use jarred marinara sauce?

Yes. Brown the sausage and onion, then add about 3 cups of jarred marinara instead of the tomato paste and crushed tomatoes. Simmer for 10 minutes before adding the pasta.

How do I keep rigatoni from getting mushy?

Cook it 1 minute less than the package says, then finish it in the sauce. The pasta will continue to soften as it sits, so serve it soon after mixing.

Is this recipe spicy?

It depends on the sausage and red pepper flakes. Use mild sausage and skip the flakes for a gentle sauce, or use hot sausage for more heat.

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