Description
A hearty and flavorful Spicy Sausage Rigatoni recipe that combines sautéed vegetables, spicy Italian sausage, and a rich tomato sauce simmered with red wine and aromatic herbs. Perfectly cooked rigatoni pasta is tossed in the robust sauce and topped with buttery Parmesan or fresh basil for a comforting meal that serves 8 and takes just 40 minutes to prepare.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- ½ yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
Sausage 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 Tomatoes
- 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 the Vegetables: Heat the butter in a skillet over medium-high heat. Add the minced garlic, yellow onion, celery, and carrots. Sauté for about 10 minutes until the vegetables are very soft and aromatic, which forms the flavorful base for the sauce.
- Cook the Sausage and Season: Add the ground spicy Italian sausage to the skillet with the sautéed vegetables. Sprinkle in the dried oregano, red pepper flakes, salt, and black pepper. Cook thoroughly until the sausage is fully browned and no longer pink, evenly incorporating the seasonings.
- Deglaze with Wine: Pour in the red wine and allow it to simmer. This step helps evaporate the alcohol and deglazes the pan, lifting up all the tasty browned bits, enriching the sauce as the wine reduces and sizzles down.
- Add Tomatoes and Simmer: Stir in the entire can of San Marzano tomatoes along with their juices and add the optional balsamic or Italian dressing if using for extra tang. Reduce the heat to low and let the sauce gently simmer for 20-30 minutes until it thickens and the flavors meld beautifully together.
- Cook the Rigatoni: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain well to remove excess water, preparing it to be combined with the sauce.
- Combine and Serve: Add the cooked rigatoni to the sausage tomato sauce and stir gently to coat the pasta thoroughly without making the sauce too runny. Transfer the combined dish to a serving dish and top with a pat of butter, freshly grated Parmesan cheese, or fresh basil as desired. Serve immediately and optionally pair with more red wine for a complete meal experience.
Notes
- Removing the sausage casings before cooking ensures even browning and blending with the sautéed vegetables.
- The optional balsamic or Italian dressing adds a subtle tang and brightness but can be omitted if preferred.
- For a less spicy version, reduce or omit the red pepper flakes.
- Reserve a cup of pasta water to adjust sauce consistency if the sauce becomes too thick after combining with pasta.
- Fresh basil as a topping adds a fragrant contrast and enhances the presentation.
