Description
This Spicy Sausage Rigatoni is a hearty Italian-American pasta dish featuring a rich and flavorful sauce made from spicy Italian sausage, fresh vegetables, San Marzano tomatoes, and a hint of red wine. Perfect for a family dinner, it combines tender rigatoni pasta with a robust, spicy tomato sauce, garnished with Parmesan cheese, butter, or fresh basil for an extra burst of flavor.
Ingredients
Sauce Ingredients
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- ½ yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
- 12 ounces spicy Italian sausage (casings removed – ground meat only)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup red wine
- 1 28-ounce can San Marzano tomatoes, including juices
- ¼ 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 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.
- Brown the Sausage: 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, breaking it apart as it cooks.
- Deglaze with Wine: Pour in the red wine and let it simmer until the alcohol evaporates and the liquid reduces, intensifying the flavor of the sauce.
- Simmer the Sauce: Stir in the San Marzano tomatoes with their juices and the optional balsamic or Italian dressing. Reduce the heat to low and let the sauce simmer gently for 20-30 minutes, allowing it to thicken and the flavors to meld.
- Cook the Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain 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. Serve immediately, optionally paired with additional red wine.
Notes
- If you prefer less heat, reduce or omit the red pepper flakes and use mild Italian sausage.
- The balsamic or Italian dressing adds a subtle tang; it’s optional depending on your taste preference.
- Use San Marzano tomatoes for best flavor, but crushed plum tomatoes can be substituted.
- For a richer sauce, add a splash of heavy cream after simmering if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
