This easy sausage rigatoni recipe is made with everyday ingredients. Plenty of Italian sausage simmered in a garlicky tomato sauce makes the best easy dinner!
Rigatoni with sausage is always a good idea! Ahh I love simple pasta recipes like this one. I made this a spicy sausage rigatoni recipe, but you can definitely stick to mild Italian sausage if you prefer.
This one's great for busy weeknights. You can throw it together pretty fast, and most of the cooking is fairly hands-off.
- The two types of canned tomatoes I suggest really determine how the sauce turns out. One needs to be much thicker than the other, so substitute with caution.
- I always get people asking if they can substitute the heavy cream with something lighter. I don't recommend it in this recipe. The acidity of the tomatoes is likely to break the sauce if you don't use heavy cream. You can leave the cream out if you absolutely have to, but I love how cream takes the acidic edge off tomatoes and imparts a richness without having to add too much.
- If your tomatoes are a bit sour, you can add it a little sugar (start with 1/2 teaspoon or so).
- If you want to add a little heat, sprinkle in some red pepper flakes or use hot Italian sausage.
- Want to add a bit of wine to the sauce? No problem. I would simmer it a little longer, but the flavor would be amazing.
- You may sub the rigatoni with another kind of pasta.
This recipe is straight outta the quick and easy sausage pasta recipes section of the Salt & Lavender playbook... 😉
More pasta with sausage recipes you'll love:
- Spicy Italian Sausage Pasta
- Tuscan Sausage Pasta
- Simple Sausage and Broccoli Pasta
- Cajun Sausage Pasta
- One Pan Tortellini with Sausage
- Healthy Chicken Sausage Pasta with Roasted Tomatoes
- One Pan Creamy Gnocchi with Sausage
Questions about this Italian sausage rigatoni recipe? Talk to me in the comments below!
Easy Sausage Rigatoni
- 8 ounces uncooked rigatoni
- 16 ounces Italian sausage (spicy or mild) see note
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 (14 fluid ounce) can crushed tomatoes
- 1/2 cup heavy/whipping cream
- Fresh basil, torn to taste (optional)
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
- Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
- Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
- Stir in the garlic and cook for 1 minute.
- Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
- Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
- Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.
- For the sausages, anything around the 16 ounce/1 pound ballpark is fine - it doesn't need to be exact. Here in Canada I buy a 500g 5-pack of Johnsonville mild Italian sausages and take them out of the casings.
- To get the consistency of the sauce just right, I suggest using the style of tomatoes I recommend (diced and crushed). I'd also be cautious about subbing the cream for anything else (e.g. milk or half-and-half) because the acidity of the tomatoes is likely to curdle it.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.