Description
This Spicy Sausage Rigatoni is a flavorful Italian-inspired pasta dish featuring a hearty sauce made with ground spicy Italian sausage, sautéed vegetables, red wine, and San Marzano tomatoes. Perfect for a comforting family meal, the rigatoni pasta is coated in a rich, slightly spicy tomato sauce and topped with Parmesan and fresh herbs for added zest.
Ingredients
Units
Scale
Sauce Ingredients
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- 1/2 yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
- 12 ounces spicy Italian sausage (casings removed – ground meat only)
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 cup red wine
- 1 28–ounce can San Marzano tomatoes, including juices
- 1/4 cup balsamic or Italian dressing (optional, for extra zing)
Pasta and Toppings
- 10–12 ounces rigatoni pasta
- Butter, Parmesan cheese, or fresh basil for topping
Instructions
- Sauté the Vegetables: Heat the butter in a skillet over medium-high heat. Add the minced garlic, onion, celery, and carrots. Sauté for about 10 minutes until the vegetables become very soft and aromatic.
- Cook the Sausage and Season: Add the ground spicy Italian sausage to the skillet along with dried oregano, red pepper flakes, salt, and black pepper. Cook until the sausage is fully browned and cooked through.
- Deglaze with Wine: Pour in the red wine and let it simmer until the alcohol evaporates and the liquid sizzles down, enhancing the flavor of the sauce.
- Add Tomatoes and Simmer: Stir in the San Marzano tomatoes with their juices and the optional balsamic or Italian dressing. Reduce the heat and let the sauce simmer gently for 20-30 minutes so it thickens and the flavors meld together.
- Cook the Rigatoni: Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well.
- Combine and Serve: Add the cooked rigatoni to the sausage tomato sauce and gently stir to combine, ensuring the pasta is well-coated but the sauce is not too runny. Transfer to a serving dish and top with butter, freshly grated Parmesan cheese, or fresh basil as desired. Serve immediately, paired with more red wine if you like.
Notes
- Using San Marzano tomatoes provides a rich, balanced tomato flavor, but you can substitute with quality canned plum tomatoes.
- Adjust the red pepper flakes to control the dish’s spiciness based on your preference.
- The optional balsamic or Italian dressing adds a subtle acidic tang and depth; omit if you prefer a more classic tomato sauce.
- For a smoother sauce texture, you can lightly crush the canned tomatoes before adding.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
