Classic Italian Rigatoni with Sausage and Tomato Sauce
Al dente rigatoni pasta tossed in a savory tomato sauce with crumbled Italian sausage and fresh basil for a satisfying weeknight dinner. This italian-inspired pasta ready in about 35 minutes blends rigatoni pasta, casings removed Italian sausage, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 600 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rigatoni pasta
- 1 lb, casings removed Italian sausage
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 28 oz canned crushed tomatoes
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/2 cup grated, plus more for serving Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz rigatoni and cook for 10-12 minutes until al dente. Reserve 1/2 cup pasta water and drain pasta.
- Step 2: While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb Italian sausage, breaking it up with a spoon, and cook for 6-7 minutes until browned and cooked through.
- Step 3: Add 1 medium finely chopped yellow onion to the skillet and sauté with sausage for 4 minutes until softened. Stir in 3 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.
- Step 4: Pour in 28 oz canned crushed tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to medium-low and simmer sauce for 10 minutes until slightly thickened.
- Step 5: Add drained rigatoni and 1/2 cup reserved pasta water to the skillet. Toss to coat pasta evenly in the sauce. Stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese until melted and combined.
- Step 6: Serve immediately with extra Parmesan cheese on top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Classic Italian Rigatoni with Sausage and Tomato Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Classic Italian Rigatoni with Sausage and Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Classic Italian Rigatoni with Sausage and Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Classic Italian Rigatoni with Sausage and Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Classic Italian Rigatoni with Sausage and Tomato Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
