Italian Sausage Rigatoni

What's new in this recipe

This recipe was originally published on May 21, 2018, and we've made some fantastic updates! The pictures have been refreshed, the instructions are now numbered for easier following, and we've expanded the recipe tips and notes section to set you up for success. You'll also find a substitutions and variations section with more options, a new prep tips section for smoother cooking, and convenient "jump to" links for simple navigation.

Ingredients

• Italian sausage – Use hot or mild sausage depending on how spicy you like it. Italian sausage is a wonderful ingredient that adds a ton of flavor to a dish, allowing us to keep the ingredient list to a minimum. Check out these 14 Italian sausage recipes for more dinner ideas.
• Oil – We use olive oil to brown the sausage since we’re not cooking on high heat. Use your favorite oil if it’s suitable for sautéing.
• Produce – Onions and garlic add flavor to the store-bought ingredients. Use parsley or basil for garnish if desired.
• Pantry – Jarred pasta sauce and canned diced tomatoes make up the sauce. Use a meatless variety since we’re adding our own sausage. Rigatoni is the pasta of choice for this casserole; use your favorite brand.
• Seasoning – Italian seasoning and crushed red pepper add even more flavor to the sauce. Plus, salt for the pasta water (we use kosher salt).
• Cheese – We use pre-shredded mozzarella cheese; whole milk mozzarella melts best.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Sausage: If using link sausage, run the tip of a sharp knife down the length of each sausage to cut the casing, then remove and discard. Tear the sausage into pieces to make it easier to break up during browning.
• Onion: Dice the onion finely so it integrates into the sauce.
• Garlic: Mince the garlic for even distribution of flavor.
• Cheese: If using block cheese, shred it with a box grater. Pre-shredded cheese works just as well for this recipe and saves a step for added convenience.
• Other Ingredients: Gather and measure the remaining ingredients to keep things organized and efficient.

How to make Italian sausage rigatoni

1. Heat the olive oil in a large pot or sauté pan over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring occasionally and breaking up any large pieces with a wooden spoon or spatula. Drain excess oil if desired.

2. Add the onions and cook for 3-4 minutes, stirring frequently. Then add the garlic, Italian seasoning, and crushed red pepper (if using), and cook for 1-2 minutes, stirring frequently.

3. Add the pasta sauce and diced tomatoes to the pot while stirring. Once the sauce comes to a simmer, lower the heat to medium-low and cover the pot.

4. Simmer the sauce gently for 20-25 minutes, stirring occasionally. Keep it at a simmer—if it starts to boil too vigorously, reduce the heat.

5. Cook the rigatoni according to package directions for al dente while the sauce simmers. Drain well and reserve.

6. Combine the pasta with the sausage and sauce, then preheat the oven to 350°F.

7. Layer half of the pasta and sauce in a 2.5-quart (8x12 inch) casserole dish. Sprinkle half of the mozzarella cheese on top. Then add the remaining pasta.

8. Cover the casserole with foil and bake for 30 minutes, or until bubbly around the edges. Remove the foil, top with the remaining cheese, and bake uncovered for another 5 minutes, or until the cheese is melted.

Garnish with chopped parsley or basil, if desired. Let the pasta casserole rest for 10 minutes before serving.

Substitutions and variations

• If you prefer a milder dish, leave out the crushed red pepper and use sweet Italian sausage instead of hot or mild. This will reduce the heat while still delivering a flavorful sauce.
• If you don’t have rigatoni on hand, other short tube pastas like ziti, penne, or even macaroni work well. These pastas hold the sauce nicely and bake evenly.
• For a different flavor profile, try substituting mozzarella with a mix of provolone or fontina cheese. These cheeses melt well and add a unique taste to the dish.
• To incorporate more veggies, consider adding sautéed mushrooms, bell peppers, or spinach to the sauce. These additions bring extra nutrients and depth of flavor.

Storing and reheating instructions

• Storing
  • Refrigerator: Let the rigatoni cool completely before storing. Place it in an airtight container and store in the refrigerator for up to 3-4 days.
  • Freezer: Let the rigatoni cool completely before freezing. Place it in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating
  • Oven: Preheat your oven to 350°F. Place the rigatoni in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until warmed through.
  • Stovetop: Heat a non-stick skillet over medium to medium-low heat. Add a little broth or water to prevent sticking. Place the rigatoni in the skillet, cover with a lid, and heat for about 5-7 minutes, stirring occasionally, until heated through.
  • Microwave: Place the rigatoni on a microwave-safe plate and cover with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, stirring between intervals, until heated through.

• Food Safety Guidance Leftovers must be reheated to an internal temperature of 165°F. Do not leave the rigatoni out at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F) before storing. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.