Classic Italian Rigatoni with Sausage and Tomato Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 35 minutes, pairs rigatoni pasta, Italian sausage, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 600 cal/serving

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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

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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.