This sausage rigatoni is a quick and easy meal that’s great for busy weeknights. In this recipe, Italian sausage is browned then it’s simmered with pasta sauce.
The sausage adds a ton of flavor and a little kick to the sauce keeping the number of ingredient needed to make this pasta sauce to a minimum. This is a five ingredient meal that’s easy and affordable.
Serve the rigatoni pasta with the sausage pasta sauce for a satisfying, delicious dinner your family will really enjoy! And, if you have a little extra time on your hands made this simple homemade garlic bread.
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Hot Italian Sausage Links, casings removed and torn into small pieces or use bulk
- 24 ounce Pasta Sauce, use your favorite meatless variety
- 16 ounce Rigatoni, cooked to package directions for al dente
- 1-2 tablespoon Kosher Salt, for the Pasta Water
- Parmesan Cheese, optional for serving
- Parsley, optional for garnish
Cook’s Notes:
I like to use hot sausage in links rather than bulk sausage for this recipe so I can break it up into pieces resembling meatballs. Also, it’s best to use a non-stick skillet to cook them so they turn easily to brown and they hold their shape.
Start the pasta sauce
If you’re not using bulk sausage, remove the sausage from the casings before browning. Use a sharp knife tip and run it along the sausage lengthwise just deep enough to tear the casing. Remove the casing and tear the sausage into small pieces. Repeat with the remaining links.
Heat the olive oil in a large, deep, non-stick skillet over medium-high heat. Add the sausage pieces to the skillet and cook for 5-6 minutes to brown. Stir or turn the sausage occasionally to brown on all sides.
Add the pasta sauce to the skillet, lower the heat to medium-low and cover. Cook the sauce for 25-30 minutes stirring occasionally. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat a bit.
Cook the pasta
Bring a large pot of water to a boil. Cook the rigatoni to package directions for al dente. Remember to add 1-2 tablespoons of salt to the water. Drain the pasta and keep warm until the sauce if ready.
Serve the rigatoni with the sauce, you can either toss them together or serve the sauce over the pasta. Garnish the hot sausage rigatoni with parsley and serve with Parmesan cheese, if desired. Enjoy!
For more quick and easy pasta recipes try one of these:
- Spaghetti Aglio e Olio & Italian Sausage
- Italian Sausage Meatballs
- Linguine with Chicken and Tomatoes
- Lasagna Soup
- Italian Sausage Spaghetti
Sausage Rigatoni
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Mild or Hot Italian Sausage Links casings removed and torn into small pieces, or use bulk
- 24 ounce Pasta Sauce use your favorite meatless variety
- 16 ounce Rigatoni cooked to package directions for al dente
- 1-2 tablespoon Kosher Salt for the Pasta Water
- Parmesan Cheese optional, for serving
- Parsley for garnish, optional
Instructions
- Heat the olive oil in a large, deep, non-stick skillet over medium-high heat. Add the sausage pieces to the skillet and cook 5-6 minutes to brown. Stir or turn the sausage occasionally to brown on all sides.
- Add the pasta sauce to the skillet, lower the heat to medium-low and cover. Cook the sauce for 25-30 minutes stirring occasionally. Keep the sauce at a simmer, if it’s boiling too vigorously, lower the heat.
While the sauce cooks
- Bring a large pot of water to a boil. Cook the rigatoni to package directions for al dente. Remember to add the salt to the water. Drain the pasta and keep warm until the sauce if ready.
- Serve the rigatoni with the sauce, you can either toss them together or serve the sauce over the pasta.
- Garnish the pasta with parsley and serve with Parmesan cheese, if desired.
