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    Easy Sausage Rigatoni

    Today we are sharing a simple yet absolutely delicious dish that combines hearty sausage with rigatoni pasta and tons of fresh vegetables. This is our go-to for those days when we want something comforting and satisfying without too much fuss in the kitchen.

    Whether you’re cooking for yourself or feeding a crowd, this Rigatoni with Sausage is a straightforward dish that promises to deliver big on flavor, making any mealtime a little more special with minimal effort.

    Looking for an easy yet flavorful dish? Our easy Sausage Rigatoni combines sausage, veggies, and pasta for a delicious meal perfect for busy weeknights.

    Oh we love pasta dishes that are delicious, easy to whip up, and enjoyed by the whole family. Our Cheesy Tortellini Bake, Ground Turkey Pasta, and Cajun Shrimp Pasta are just a very few examples of the Pasta Dinner Ideas here on GypsyPlate.

    Today’s Sausage Rigatoni is super simple, and yet delivers big time when you want a meal ready on the table in about 30 minutes.

    You will love the veggie boost it gets from bell peppers, zucchini, mushrooms and cherry tomatoes. You can also get creative and add whatever other veggies you have on hand.

    Extreme close up of sausage and vegetable pasta.

    Ingredients Needed

    • Olive Oil: Used for sautéing. We use light olive oil, but you can use extra virgin if you prefer.
    • Italian Sausage: The star of the dish. You can choose between sweet or spicy varieties depending on your taste preference.
    • Garlic: We love our garlic.
    • Tomato Paste: It deepens the sauce’s flavor, adding a hint of sweetness and acidity.
    • White Wine: Used to deglaze the pan and add flavor to the sauce.
    • Mushrooms: Great in pasta dishes.
    • Bell Peppers: For sweetness, color, and crunch. We use both red and yellow for variety.
    • Zucchini: Adds freshness and a slight crunch. You could also use yellow squash.
    • Cherry Tomatoes: Nice and sweet.
    • Italian Seasoning: If you don’t have it on hand, you can use a mix of herbs like oregano, thyme, basil and parsley.
    • Rigatoni Pasta: Rigatoni is ideal for hearty sauces. Its ridges and hollow center help hold on to the sauce and sausage pieces.
    • Basil Leaves: Added at the end for freshness.
    • Pasta Water: The starchy water helps to thicken the sauce and ensures it clings to the pasta.
    • Salt: My favorite seasoning.

    Sausage Rigatoni Pasta Recipe

    1. Cook the rigatoni pasta in a large pot of boiling salted water until al dente, then drain, reserving some pasta water for later.

    2. Brown the Italian sausage in a large skillet with olive oil over medium-high heat, breaking it into chunks. Once fully cooked, transfer the sausage to a plate.

    Crumbled Italian sausage in a skillet.

    3. In the same skillet, add a bit more olive oil and sauté garlic until fragrant. Add tomato paste, cook for a minute, then deglaze with white wine, scraping up any browned bits from the bottom of the pan.

    4. To the skillet, add mushrooms, diced bell peppers, and half of the cherry tomatoes, cooking until the vegetables begin to soften. Return the sausage to the pan, along with the diced zucchini and Italian seasoning and salt. Cook until the zucchini is tender and the tomatoes start to burst.

    Sausage and assorted vegetables cooking in a skillet.

    5. Add the remaining cherry tomatoes and the cooked pasta to the skillet, adding a splash of the reserved pasta water to help the sauce evenly coat the pasta. Mix well.

    6. Finish the dish by folding in fresh basil leaves, adjusting salt to taste, and cooking everything together for a final few minutes until the pasta is perfectly coated in the sauce and the flavors have melded.

    Final product, after cooking.

    Helpful Tips

    • Salt pasta water generously: This seasons the pasta.
    • Reserve pasta water: The starchy pasta water is key to creating a sauce that clings to the pasta. Start with adding a little and adjust as needed to achieve the desired consistency.
    • Cook pasta al dente: Since the pasta continues to cook when mixed with the sauce and vegetables, draining it when it’s still al dente ensures it doesn’t become overly soft.
    • Brown the sausage well: Allowing the sausage to begin to caramelize deepens the flavor of the dish.
    A small bowl full of sausage and rigatoni pasta.

    Possible Variations

    • Different Pasta Types: While rigatoni is great for holding sauce and bits of sausage, other pasta shapes like penne, fusilli, or bowties can work well too.
    • Veggie Swap: Broccoli, spinach, peas, and asparagus are excellent additions or substitutes.
    • Protein Variations: Replace Italian sausage with chicken sausage, ground turkey, or ground beef for a different flavor profile.
    • Creamy Sauce: For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of crème fraîche before adding the pasta back into the skillet. You can also melt in some cream cheese for a tangy richness.
    • Different Herbs: While basil is classic, other fresh herbs like oregano, thyme, or parsley can add a different taste profile to the dish.
    • Wine Alternatives: If you prefer not to cook with wine, you can deglaze the pan with a splash of chicken or vegetable broth to keep the sauce flavorful.
    A final overhead shot of this recipe.

    There you go, an easy rigatoni recipe. It’s both versatile and tasty, making it perfect for busy weeknights meals or family get togethers.

    Go through our other Sausage Pasta Recipes for more inspirations, and always come to GypsyPlate for plenty of great recipes.

    Sausage Rigatoni, on our Gypsy Plate… enjoy!

    Bowl of sausage rigatoni atop the Gypsy Plate.

    More great pasta dishes to try:
    Gigi Hadid Pasta
    Cajun Shrimp Pasta
    Orecchiette with Sausage
    Jambalaya Pasta
    Espagueti Verde
    Johnny Marzetti
    Pasta alla Norcina
    Rasta Pasta

    Featured image for Sausage Rigatoni recipe.

    Easy Sausage Rigatoni

    Yield: 4 servings
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes

    Looking for an easy yet flavorful dish? Our easy Sausage Rigatoni combines sausage, veggies, and pasta for a delicious meal perfect for busy weeknights.


    • 2 Tbsp olive oil, divided
    • 20oz Italian sausage
    • 4 garlic cloves, finely chopped
    • 2 Tbsp tomato paste
    • ½ cup white wine
    • 8oz mushrooms, sliced
    • ½ red bell pepper, diced
    • ½ yellow pepper, diced
    • 1 zucchini, diced
    • 1.5 tsp Italian seasoning
    • 12oz cherry tomatoes
    • 8oz rigatoni pasta
    • ½ cup basil leaves
    • ¼ cup reserved cup pasta water
    • salt to taste


    1. Bring a large pot of salted water to a boil and cook rigatoni pasta al dente. Drain and set aside, reserving about a cup of pasta water.
    2. While the pasta is cooking, heat 1 Tbsp olive oil over medium high heat in large skillet and brown the sausage all over for about 7-8 minutes, breaking into into chunks with a spatula. Remove to a plate.
    3. Remove excess fat and add 1 Tbsp olive oil into the same skillet. Add chopped garlic and sauté for 30 seconds. Add in tomato paste and cook for a minute. Stir in white wine, deglaze the pan, and let it reduce for a minute.
    4. Add mushrooms and bell peppers and cook for 5 minutes.
    5. Add diced zucchini and half of the cherry tomatoes, along with cooked sausage. Add in Italian seasoning and salt and mix well. Cook for 7-8 minutes, until zucchini is cooked and tomatoes starts bursting.
    6. Add remaining cherry tomatoes and cook for a couple of minutes.
    7. Add cooked pasta, basil leaves and about ¼ cup of the reserved pasta water to the skillet and mix everything well. Cook for 2-3 minutes till pasta is cooked to your liking.


    1. You can use any sausage of your liking, from mild to hot Italian sausage, links to bulk sausage, anything will go in this rigatoni pasta.

    Nutrition Information
    Yield 4 Serving Size 1
    Amount Per Serving Calories 574Total Fat 30gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 18gCholesterol 81mgSodium 1214mgCarbohydrates 47gFiber 5gSugar 9gProtein 25g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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