Italian Sausage Rigatoni
Spicy pork sausage, crushed tomato, and fresh basil finish in one skillet—no red-sauce simmering required. Tossed with rigatoni, this weeknight pasta tastes like a Roman trattoria meal.
- Total time
- 20 min
- Servings
- 4
- Calories
- 620
- Protein
- 32g
Ingredients
- 1 lb Italian sausage, hot or sweet
- 12 oz Rigatoni
- 14 oz Crushed tomatoes (canned)
- ½ cup Red wine or dry white wine
- 3 cloves Garlic, minced
- ¼ cup Fresh basil, chopped
- ½ cup Parmesan cheese, grated
Instructions
- 1
Boil salted water in a large skillet over high heat. Add rigatoni and cook until al dente, ~9 minutes.
- 2
While pasta cooks, brown sausage in a second skillet over medium-high, breaking it up with a spoon until no pink remains, ~6 minutes.
- 3
Add minced garlic to sausage and cook for 30 seconds until fragrant.
- 4
Pour in wine and crushed tomatoes. Simmer for 3 minutes until slightly thickened.
- 5
Drain pasta, reserving 1 cup pasta water. Add pasta to sausage sauce and toss until coated.
- 6
Stir in fresh basil. Divide into bowls and top generously with Parmesan.
Tools you’ll need
- large skillet
- 12-inch skillet with lid
- colander
- wooden spoon
- tongs
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