Rigatoni is the ultimate comfort food, offering a hearty and satisfying meal in just 40 minutes. Its al dente texture perfectly holds onto a rich, savory sauce, creating a delightful bite every time. The dish is packed with bold flavors, from the creamy cheese to the tangy tomatoes, making it a crowd-pleaser for any occasion. With a balance of protein and carbs, it’s both indulgent and nourishing, leaving you feeling full and content.
This recipe is a breeze to prepare, with just 20 minutes of hands-on time and another 20 to let the flavors meld. The crisp edges of baked cheese and the silky sauce create a symphony of textures that’s irresistible. Whether it’s a weeknight dinner or a weekend feast, this rigatoni promises to be a showstopper on your table.
Ingredients for Rigatoni
- 12 oz dry rigatoni noodles (cook in salted, boiling water until al dente)
- 2 Tablespoons olive oil
- 1 medium onion (140 g), diced (about 1 cup)
- 1 Tablespoon minced garlic
- 1 lb (453 g) mild Italian sausage (substitute with ground turkey or beef if preferred)
- 28 oz (793 g) can crushed tomatoes
- 8 oz (226 g) can tomato sauce
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat)
- ⅓ cup (80 ml) heavy cream (substitute with half-and-half for a lighter option)
- ¼ cup (25 g) grated parmesan cheese
Step-by-Step Instructions
- Prepare the pasta: Cook the rigatoni noodles according to the package instructions in salted, boiling water until al dente. Drain, rinse under cold water, drain well again, and set aside.
- Start the sauce: Heat olive oil in a Dutch oven or large pan over medium heat until shimmering.
- Cook the onion: Add the diced onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add garlic: Stir in the minced garlic and cook until fragrant (about 30 seconds).
- Brown the sausage: Add the Italian sausage and cook, crumbling it with a spoon, until fully browned.
- Combine sauce ingredients: Add the crushed tomatoes, tomato sauce, sugar, Italian seasoning, dried basil, onion powder, table salt, black pepper, and red pepper flakes (if using). Stir well and simmer for 10 minutes.
- Add the pasta: Stir the prepared, drained rigatoni noodles into the sauce until well combined.
- Finish with cream and cheese: Add the heavy cream and grated parmesan cheese. Stir until thoroughly combined and the cheese is melted.
- Serve: Serve warm with a side salad and/or a slice of crusty bread. Enjoy!
Perfect Pairings: Serving Suggestions
This hearty rigatoni dish pairs beautifully with a crisp side salad dressed with a light vinaigrette or a slice of crusty bread for soaking up the flavorful sauce. For a complete Italian-inspired meal, consider adding a glass of red wine like Chianti or Sangiovese.
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan over medium heat, adding a splash of water or cream to restore the sauce’s consistency. Alternatively, microwave in 30-second intervals, stirring in between.
Mix It Up: Recipe Variations
Swap the mild Italian sausage for spicy sausage or ground beef for a different flavor profile. For a vegetarian twist, use plant-based sausage or add sautéed mushrooms and zucchini. You can also substitute the heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients while the pasta cooks. Use pre-minced garlic and pre-diced onions for quicker chopping. If you’re short on time, skip the simmering step and let the sauce thicken while combining it with the pasta.
Essential Equipment Guidance
A Dutch oven or large skillet is ideal for this recipe, as it allows ample space for cooking the sauce and combining the pasta. A sturdy wooden spoon or spatula is perfect for crumbling the sausage and stirring the sauce. Don’t forget a colander for draining the pasta!
Rigatoni
Ingredients
- 12 oz dry rigatoni noodles see note 1
- 2 Tablespoons olive oil
- 1 medium onion diced (about 1 cup)
- 1 Tablespoon minced garlic
- 1 lb mild Italian sausage see note 2
- 28 oz can crushed tomatoes
- 8 oz can tomato sauce
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon table salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- ⅓ cup heavy cream see note 3
- ¼ cup grated parmesan cheese
Instructions
- Prepare pasta according to package instructions (cook in salted, boiling water until al dente). Drain, rinse under cold water, drain well again, and set aside.
- Meanwhile, begin preparing sauce by heating olive oil in a Dutch oven (or large pan) over medium heat.
- Once oil is shimmering, add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add sausage and cook, crumbling, until browned.
- Add crushed tomatoes, tomato sauce, sugar, Italian seasoning, dried basil, onion powder, table salt, black pepper and red pepper flakes and stir well. Simmer for 10 minutes.
- Add prepared, drained rigatoni noodles to the pot and stir to combine.
- Add heavy cream and parmesan and stir until thoroughly combined and cheese is melted.
- Serve warm with a side salad and/or slice of crusty bread. Enjoy!