Description
This Spicy Sausage Rigatoni recipe features a rich and hearty Italian-inspired sauce simmered for an hour, combining ground spicy Italian sausage, aromatic vegetables, San Marzano tomatoes, and a touch of cream for a luxurious finish. Perfectly cooked rigatoni pasta is tossed in the flavorful sauce and topped with grated Parmesan cheese for a comforting, crowd-pleasing meal.
Ingredients
Sauce Ingredients
- 1 tbsp Olive Oil
- 1/3 cup finely chopped Celery
- 1/3 cup finely chopped Carrot Stick
- 1/2 cup finely chopped Yellow Onion
- Salt and freshly cracked Black Pepper (to taste)
- 2 cloves Garlic (minced)
- 8 oz. Ground Spicy Italian Sausage
- 1/2 cup Dry Red Wine
- 1/2 tsp Italian Oregano
- 1/4 tsp Dried Mint or Sugar
- 1 Bay Leaf
- 2 tbsp Tomato Paste
- 14 oz San Marzano Tomatoes (or other canned tomatoes)
- 1/2 cup Half and Half
- 1 small piece of Parmesan Rind
Pasta and Garnish
- 8 oz dry Rigatoni Pasta
- Good quality Parmesan Cheese (grated on a microplane for serving)
- Freshly chopped parsley (optional, for garnish)
Instructions
- Cook the Vegetables: Heat olive oil over medium heat in a large saucepan or medium ceramic Dutch oven. Add finely chopped celery, carrots, onions, and a pinch of salt. Stir to coat and cook for about 10 minutes until vegetables are softened.
- Add the Sausage and Garlic: Add the ground spicy Italian sausage and minced garlic to the pot. Break the sausage into small pieces and cook for 7-8 minutes until fully browned.
- Add the Wine: Pour in the dry red wine and stir to combine. Let simmer for about 5 minutes, stirring occasionally, until the wine is mostly absorbed by the mixture.
- Add the Tomatoes: Stir in the tomato paste until blended into the sausage mixture. Add the San Marzano tomatoes, gently crush them with your spoon, and mix well. Add another pinch of salt.
- Add the Seasonings and Simmer: Stir in dried oregano and dried mint or sugar. Add the bay leaf and Parmesan rind to the pot. Reduce heat to low and let the sauce simmer gently for about 1 hour stirring occasionally.
- Add the Half and Half / Cook the Pasta: Stir the half and half into the sauce until well combined and continue to simmer. Meanwhile, bring a large pot of heavily salted water to a boil and cook rigatoni according to package instructions.
- Toss the Pasta in the Sauce and Serve: Drain the pasta, reserving 1/2 cup of pasta water. Remove the bay leaf and Parmesan rind from the sauce. Toss the cooked rigatoni with the sauce, adding reserved pasta water if needed to loosen. Serve warm topped with grated Parmesan cheese and optional fresh parsley.
Notes
- Use good quality San Marzano tomatoes for authentic flavor.
- The Parmesan rind adds depth to the sauce; don’t skip it.
- Simmering the sauce low and slow develops rich flavors.
- Reserve pasta water to adjust sauce consistency if needed.
- Fresh parsley adds a nice burst of color and freshness if desired.
- Dry red wine is recommended, but can be substituted with beef broth for non-alcoholic version.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
