Easy Sausage Rigatoni

Today I am sharing a simple yet absolutely delicious dish that combines hearty sausage with rigatoni pasta and tons of fresh vegetables. This is my go-to for those days when I 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.

Oh I love pasta dishes that are delicious, easy to whip up, and enjoyed by the whole family. My 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 I want a meal ready on the table in about 30 minutes.

You will love the veggie boost I give it with bell peppers, zucchini, mushrooms and cherry tomatoes. Sometimes I get creative and add whatever other veggies I have on hand.

Ingredients Needed

• Olive oil: Used for sautéing. I 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: I love my 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. I 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 Pasta: First, I cook the rigatoni pasta in a large pot of boiling salted water until it’s al dente, then drain it, making sure to reserve some pasta water for later.

2. Brown the Sausage: Meanwhile, I heat some olive oil in a large skillet over medium-high heat and brown the Italian sausage, breaking it into chunks as it cooks. Once fully cooked, I transfer the sausage to a plate and set it aside.

3. Sauté the Garlic: In the same skillet, I add a bit more olive oil and sauté the garlic until it’s fragrant. Then, I add tomato paste and cook for a minute before deglazing the pan with white wine, scraping up any browned bits from the bottom.

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

5. Add Pasta and Remaining Tomatoes: I 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. I mix everything well.

6. Finish the Dish: Finally, I fold in fresh basil leaves, adjust the salt to taste, and cook everything together for a final few minutes until the pasta is perfectly coated in the sauce and the flavors have melded.

Alpana’s Tips

• Salt pasta water: I always salt the pasta water generously to season the pasta properly.
• Reserve pasta water: I make sure to save some of the starchy pasta water. It’s key to creating a sauce that clings to the pasta. I start with adding a little and adjust as needed to get the right consistency.
• Cook pasta al dente: Since the pasta continues to cook when mixed with the sauce and vegetables, I cook it to al dente so it doesn’t become overly soft.
• Brown the sausage well: I allow the sausage to begin to caramelize, which deepens the flavor of the dish.

Variations

• Different Pasta Types: While I love using rigatoni for holding the sauce and bits of sausage, other pasta shapes like penne, fusilli or bowties work well too.
• Veggie Swap: Sometimes, I mix it up by adding or substituting veggies like broccoli, spinach, peas or asparagus. They all taste great in this dish.
• Protein Variations: For a different flavor profile, I sometimes replace Italian sausage with chicken sausage, ground turkey or ground beef.
• Creamy Sauce: When I want a richer, creamier sauce, I stir in a splash of heavy cream or a dollop of crème fraîche before adding the pasta back into the skillet. Melting in some cream cheese also gives a tangy richness.
• Different Herbs: While basil is my go-to, other fresh herbs like oregano, thyme or parsley can add a unique taste 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.

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

Sausage Rigatoni, on our Gypsy Plate… enjoy!

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

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? My easy Sausage Rigatoni combines sausage, veggies, and pasta for a delicious meal perfect for busy weeknights.

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Ingredients

• 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

Instructions

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.

Notes

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.

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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.