Sausage Basil Rigatoni Recipe

There’s just something magical about the combination of savory sausage, fresh basil, and perfectly cooked pasta that makes this dish an absolute superstar. Sausage Basil Rigatoni is my go-to when I want a meal that’s bursting with flavor yet feels incredibly comforting and hearty. Each bite, with that rich tomato sauce and fragrant basil, wraps you in a warm, Italian-inspired hug, making it the perfect pick for everything from cozy weeknight dinners to low-key gatherings with friends. If you’re looking for a classic pasta recipe with a little twist and a ton of satisfying taste, Sausage Basil Rigatoni will not disappoint!

this Recipe

Ingredients You’ll Need

The magic of Sausage Basil Rigatoni starts with a handful of quality ingredients, each one essential and bursting with flavor. This recipe proves you don’t need anything fancy—just simple ingredients that come together to make something extraordinary. Here’s what you’ll need and why:

• Rigatoni: This tube-shaped pasta captures every bit of the robust sauce, giving you perfect bites every time.
• Italian sausage: Choose spicy or sweet depending on your preference; it’s the key ingredient for a savory kick.
• Fresh basil: Nothing compares to the aroma and freshness basil brings—don’t skimp on this herb.
• Crushed tomatoes: These create a luscious, slightly tangy sauce that clings beautifully to the rigatoni.
• Yellow onion: Gently sautéed, onion adds mellow sweetness and body to your sauce.
• Garlic cloves: For an extra layer of depth; you’ll taste the difference!
• Olive oil: The base for sautéing and flavor—choose good quality if you can.
• Red wine (optional): A generous splash infuses the sauce with richness and complexity.
• Freshly grated Parmesan: Perfect for sprinkling over the finished dish for extra savoriness.
• Crushed red pepper flakes (optional): For a gentle heat that perks up the whole dish.
• Salt and freshly ground black pepper: To help every ingredient shine.

How to Make Sausage Basil Rigatoni

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil, then cook the rigatoni until it’s just shy of al dente. Remember, it will finish cooking in the sauce later. Drain the pasta, but reserve about a cup of the pasta water—this secret stash helps build a perfect, clingy sauce at the end.

Step 2: Brown the Sausage

Heat olive oil in a large skillet or Dutch oven over medium heat. Remove the casing from the Italian sausage (if needed), then crumble it into the hot oil. Cook the sausage for 5 to 7 minutes, breaking it up with a spoon as it browns and releases its flavorful juices. Once golden and fully cooked through, transfer the sausage to a plate and set aside.

Step 3: Sauté Onion and Garlic

In the same pan, add a touch more olive oil if the pan looks dry. Toss in the chopped onion and sauté until softened and fragrant, about 3-4 minutes. Next, stir in the minced garlic and cook for just 1 more minute so it doesn’t burn, filling your kitchen with mouthwatering aroma.

Step 4: Simmer the Sauce

Pour in the crushed tomatoes (and red wine, if using). Stir, scraping up any browned bits on the bottom of the pan for extra flavor. Add salt, black pepper, and a pinch of crushed red pepper flakes if you like some heat. Let the sauce simmer gently, uncovered, for about 10 minutes so it thickens slightly and all the flavors meld.

Step 5: Combine Pasta, Sausage, and Sauce

Return the browned sausage to the pan with the sauce, then add the drained rigatoni. Toss everything together, adding a splash or two of reserved pasta water as needed to loosen the sauce and help it coat every piece of pasta. Tear in most of the fresh basil leaves, saving a few for garnish, and stir them gently into the hot pasta until wilted and aromatic.

Step 6: Finish and Serve

Remove the pan from heat and sprinkle generously with freshly grated Parmesan. Give it one last toss, taste for seasoning, and adjust if needed. Now, you’re ready to plate up your Sausage Basil Rigatoni and let everyone dig into all that saucy, herb-flecked goodness!

How to Serve Sausage Basil Rigatoni

Garnishes

Don’t underestimate the finishing touches! Serve Sausage Basil Rigatoni family-style in a big bowl, scattered with the reserved basil leaves and an extra shower of Parmesan. A drizzle of robust olive oil or a light scattering of lemon zest can also add a fresh twist right before serving.

Side Dishes

Round out your plate with a crisp, simple green salad—think peppery arugula or buttery lettuces with lemon vinaigrette. Warm, crusty Italian bread is perfect for soaking up any extra sauce, and roasted vegetables make for a beautiful, balanced spread alongside your Sausage Basil Rigatoni.

Creative Ways to Present

Take things up a notch by serving your pasta in shallow bowls for an elegant bistro feel, or tuck individual portions into small baking dishes, top with extra cheese, and broil for a few minutes for a bubbling, melty twist. Or try twirling the pasta high and garnishing each plate with a small bundle of basil for a restaurant-style presentation!

Make Ahead and Storage

Storing Leftovers

Let your leftover Sausage Basil Rigatoni cool to room temperature, then transfer it to an airtight container. Stored this way, it’ll keep happily in the fridge for up to three days—great for easy lunches or quick dinners!

Freezing

If you want to freeze Sausage Basil Rigatoni, portion it into freezer-safe containers, making sure it’s well sealed. It freezes beautifully for up to two months, so you can always have a comforting pasta dish ready to go with minimal effort later.

Reheating

For best results, reheat Sausage Basil Rigatoni gently on the stove, adding a splash of water or chicken broth to loosen the sauce. A microwave works in a pinch, but covering the dish and stirring halfway through ensures even heating and a silky, not clumpy, pasta dish.

FAQs

Can I use a different pasta shape instead of rigatoni?

Absolutely! While rigatoni’s tubes are perfect for catching the hearty sauce, penne, ziti, or even farfalle would work great. The most important thing is choosing a sturdy shape that holds up to the flavorful sausage and basil sauce.

What type of sausage works best?

I recommend Italian sausage—either sweet or spicy, according to your taste. If you’d rather keep it lighter, chicken or turkey sausage makes a fantastic substitute and still packs in plenty of flavor.

Can I make Sausage Basil Rigatoni vegetarian?

Definitely! Swap out the sausage for a plant-based version or sauté diced mushrooms for wonderful umami flavor. The rest of the steps stay exactly the same and the dish remains delicious.

Is fresh basil necessary, or can I use dried basil?

Fresh basil really shines in this dish, providing aroma and vibrant flavor. If you can’t find fresh, use a smaller amount of dried basil, but try to add a handful of fresh parsley for a little color and extra freshness.

Can I make Sausage Basil Rigatoni ahead of time?

For the best flavor, serve it right after cooking, but you can prepare the sauce and sausage a day in advance. Reheat the sauce, toss with freshly cooked rigatoni and basil, then serve hot with your favorite toppings.

Final Thoughts

Sausage Basil Rigatoni is a dish that’s guaranteed to win over anyone who tries it—simple ingredients, bold flavors, and pure comfort in every forkful. Whether you’re cooking for family, friends, or just yourself, I hope this recipe becomes as much a staple in your kitchen as it’s been in mine. Give it a try and let that irresistible combination of sausage, basil, and rigatoni brighten your table!

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