Description
A hearty and flavorful Spicy Sausage Rigatoni recipe combining savory Italian sausage with a rich tomato sauce infused with garlic, vegetables, red wine, and spices. Perfectly cooked rigatoni pasta is tossed with the sauce for a satisfying and comforting Italian meal that serves 8 to 10 people.
Ingredients
Scale
Base Ingredients
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- ½ yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
Meat and Seasonings
- 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
Liquids and Sauce
- 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 Aromatics: 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, creating a flavorful base for the sauce.
- Cook Sausage: Add the ground spicy Italian sausage to the skillet along with dried oregano, red pepper flakes, salt, and black pepper. Cook, breaking up the meat, until the sausage is fully browned and cooked through, infusing the sauce with spicy savory flavor.
- Add Red Wine: Pour in the red wine and let it simmer until the alcohol evaporates and the liquid reduces and sizzles down, concentrating its rich taste and blending into the sausage mixture.
- Simmer Sauce: 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 into a deep, rich sauce.
- Cook Pasta: Meanwhile, cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta well to prevent excess water from diluting the sauce.
- Toss 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, optionally paired with more red wine.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- Using San Marzano tomatoes enhances the authenticity and rich flavor of the sauce.
- The optional balsamic or Italian dressing adds a unique tangy sweetness but can be omitted if preferred.
- Fresh basil or Parmesan cheese as garnish brightens and enriches the final dish.
- Ensure the pasta is well drained before combining to avoid a watery sauce.
