Easy Sausage Rigatoni
This Easy Sausage Rigatoni recipe features rigatoni pasta with savory Italian sausage and a rich tomato sauce, perfect for a quick meal.
Equipment
- Skillet
- Pot
Ingredients
Pasta and Sauce
- 8 ounces uncooked rigatoni
- 16 ounces Italian sausage spicy or mild
- ½ medium onion chopped
- 3 cloves garlic minced
- 14 ounces diced tomatoes with juices
- 14 ounces crushed tomatoes
- ½ cup heavy cream or whipping cream
- Fresh basil torn, optional but recommended, to taste
- Salt to taste
- Pepper to taste
Instructions
Cooking Steps
- Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
- Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
- Stir in the garlic and cook for 1 minute.
- Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
- Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
Notes
For the sausages, anything around the 16 ounce/1 pound ballpark is fine – it doesn’t need to be exact. You can use bulk ground sausage meat if you prefer.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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