Slow-Roasted Italian Sausage Rigatoni with Spicy Tomato Ragù

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender rigatoni tossed in a slow-roasted tomato ragù with crumbled Italian sausage and a kick of red pepper flakes, echoing Chicago’s love for hearty Italian flavors. This italian-inspired pasta ready in about 65 minutes pairs rigatoni pasta, Italian sausage, casing removed, medium, quartered roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Ingredients

• 12 oz rigatoni pasta
• 1 lb Italian sausage, casing removed
• 6 medium, quartered roma tomatoes
• 1 medium, finely diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp red pepper flakes
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 1/4 cup, chopped fresh basil leaves
• 1/2 cup, grated Parmesan cheese
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 4 cups water

Instructions

1. Step 1: Preheat oven to 375°F. Toss 6 quartered roma tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a rimmed baking sheet. Roast for 40 minutes until tomatoes caramelize and soften.
2. Step 2: While tomatoes roast, bring 4 quarts salted water to a boil. Add 12 oz rigatoni pasta and cook for 10-12 minutes until al dente. Drain, reserving 1 cup pasta water.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb Italian sausage, crumble with a spatula, and cook for 6-7 minutes until browned and cooked through. Remove sausage and set aside.
4. Step 4: In the same skillet, add 1 tbsp olive oil and 1 finely diced yellow onion. Sauté for 5 minutes until translucent.
5. Step 5: Add 4 minced garlic cloves and 1 tsp red pepper flakes, cook 30 seconds until fragrant.
6. Step 6: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
7. Step 7: Transfer the roasted tomatoes to the skillet, mashing gently with a spoon. Simmer for 10 minutes to blend flavors.
8. Step 8: Return cooked sausage to the skillet and add 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine.
9. Step 9: Toss the drained rigatoni with the sauce, adding reserved pasta water a few tablespoons at a time until sauce coats the pasta evenly.
10. Step 10: Remove from heat, stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese. Serve immediately.