Description
This Spicy Sausage Rigatoni is a hearty and flavorful Italian-American dish featuring spicy Italian sausage simmered with aromatic vegetables, San Marzano tomatoes, and a touch of red wine. Combined with perfectly cooked rigatoni pasta and topped with butter, Parmesan cheese, or fresh basil, this recipe offers a comforting and spicy pasta meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon butter
- 1–2 cloves garlic, minced
- ½ yellow onion, minced
- 2 stalks celery, minced
- 2 carrots, minced
- 12 ounces spicy Italian sausage (casings removed – ground meat only)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ cup red wine
- 1 28-ounce can San Marzano tomatoes, including juices
- ¼ cup balsamic or Italian dressing (optional, for extra zing)
Pasta & Toppings
- 10–12 ounces rigatoni pasta
- Butter, Parmesan cheese, or fresh basil for topping
Instructions
- Sauté the Aromatics: Heat the butter in a skillet over medium-high heat. Add the minced garlic, onion, celery, and carrots. Sauté for about 10 minutes until the vegetables become very soft and aromatic, creating a flavorful base for the sauce.
- Cook the Sausage: Add the ground spicy Italian sausage to the skillet along with dried oregano, red pepper flakes, salt, and black pepper. Cook thoroughly until the sausage is fully browned and cooked through, releasing its rich flavors.
- Deglaze with Wine: Pour in the red wine and let it simmer, allowing the alcohol to evaporate and the liquid to reduce. This intensifies the sauce’s depth and balances the spicy sausage.
- Add Tomatoes and Simmer Sauce: Stir in the San Marzano tomatoes with their juices and the optional balsamic or Italian dressing for extra zing. Reduce the heat to low and let the sauce simmer gently for 20-30 minutes to thicken and meld the flavors.
- Cook Rigatoni Pasta: While the sauce simmers, cook the rigatoni pasta according to the package instructions until al dente. Drain well to avoid excess water in the sauce.
- Combine and Serve: Add the cooked rigatoni to the sausage tomato sauce and gently stir to combine. Ensure the pasta is well-coated but not swimming in sauce. Transfer to a serving dish and top with butter, freshly grated Parmesan cheese, or fresh basil. Serve immediately, optionally paired with more red wine.
Notes
- Use spicy Italian sausage with casings removed for easier cooking and better sauce integration.
- If balsamic or Italian dressing is unavailable, omit or substitute with a splash of balsamic vinegar and olive oil.
- Simmer the sauce gently to avoid burning and to develop rich flavors.
- Adjust red pepper flakes according to preferred spice level.
- Reserve a cup of pasta water before draining to loosen sauce if needed.
- This dish pairs beautifully with a robust red wine like Chianti or Sangiovese.
