Description
This Spicy Sausage Rigatoni recipe brings warmth and flavor to your table. Rich tomatoes, savory sausage, and a perfect kick make it a new family favorite.
Ingredients
Scale
- Flavor Foundation:
- 1 lb spicy Italian sausage, casings removed
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- Sauce Essentials:
- 1 (28 oz) can crushed tomatoes (good quality!)
- 1 cup chicken broth
- 1/2 cup heavy cream
- Seasonings & Spices:
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp red pepper flakes (or more, if you dare!)
- Salt and freshly ground black pepper, to taste
- Pasta & Finishing Touches:
- 1 lb rigatoni pasta
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- Brown the Sausage & Start Aromatics:: First things first, get a big, deep skillet or Dutch oven heating over medium-high heat. Add a tiny drizzle of olive oil, then crumble in your spicy Italian sausage. Break it up with a spoon and let it brown beautifully, really developing that savory flavor. It’ll start to smell incredible, trust me! Once it’s all cooked through and nicely browned, use a slotted spoon to scoop it out and set it aside, leaving all that glorious fat in the pan. This is where the magic begins for our Spicy Sausage Rigatoni, soaking up all that flavor.
- Sauté the Vegetables:: Now, into that same pan with the sausage drippings (don’t you dare drain it all!), toss in your chopped onion and bell pepper. Turn the heat down to medium and let them soften, stirring occasionally. This takes about 5-7 minutes. You want them tender and translucent, not just cooked. Then, add your minced garlic and red pepper flakes. Stir them around for just about a minute until fragrant – don’t let that garlic burn, my friend, that’s a kitchen disaster I’ve learned to avoid the hard way!
- Build the Rich Tomato Sauce:: Pour in the crushed tomatoes and chicken broth. Give it a good stir, scraping up any browned bits from the bottom of the pan – that’s flavor gold! Add your dried oregano and basil, a pinch of salt, and some freshly ground black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for at least 15-20 minutes. This simmering time is crucial for all those flavors to meld into a wonderful Spicy Sausage Rigatoni sauce.
- Cook the Rigatoni:: While your sauce is simmering away, get a large pot of salted water boiling for your rigatoni. Seriously, don’t forget to salt the water; it’s the only chance to season the pasta itself! Cook the rigatoni according to package directions until it’s al dente – that’s Italian for “to the tooth,” meaning it still has a little bite. Drain it well, but save about a cup of that starchy pasta water. It’s liquid gold for adjusting sauce consistency, trust me, I always keep some on hand now.
- Combine and Finish the Spicy Sausage Rigatoni:: Once the sauce has simmered, stir in the heavy cream and return the cooked sausage to the pan. Give it a good stir to combine everything. The sauce will turn a beautiful creamy orange, and oh, the smell! Now, add the drained rigatoni directly into the sauce. Toss everything together until the pasta is completely coated in that luscious, spicy sausage rigatoni goodness. If the sauce seems a little thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where it all comes together!
- Serve It Up:: Dish out generous portions of your Spicy Sausage Rigatoni into bowls. Garnish with a sprinkle of fresh chopped parsley and a generous grating of Parmesan cheese. A little extra red pepper flakes for those who like it *really* spicy? Go for it! Take a moment to admire your handiwork, breathe in that amazing aroma, and enjoy a truly comforting meal. This dish just screams warmth and happiness, and it’s perfect for sharing with people you love.