This yummy, hearty Rigatoni with Italian sausage pasta is the perfect simple dinner recipe for cool weather and busy weeknights. It's a rich, satisfying pasta recipe that you can make with simple ingredients in simply 30 minutes!
This creamy Italian sausage pasta recipe has long been a family favorite – for the family, and for so many families who have tried it!
In fact, this flavorful rigatoni with Italian sausage pasta dish has been and continues to be one of the most popular recipes on the blog. For many good reasons!
This is an amazing dish when you are craving the ultimate comfort food. It's one of those rich, hearty dishes with incredible flavor that fills you up with warmth from the inside out.
[feast_advanced_jump_to]❤️ Why you'll love this recipe
Make this recipe, and you'll quickly see why it's one of our readers' favorite pasta dishes.
- Simple to make– the instructions are simple to follow and We've got step-by-step instructions below.
- Fast– most home cooks can make this in 30 minutes.
- A great pantry recipe – The recipe uses common ingredients you most likely have on hand.
- Versatile – you can adjust the seasonings and the heat to your family's particular taste preferences.
Be sure to check out all of our pasta recipes on the blog for more dinner ideas!
🍝 Ingredient notes
Let's talk about what you need to make this Simple, Hearty Italian Sausage Pasta. These are simple ingredients that are simple to find in any grocery store.
- Pasta – Rigatoni or any other cylinder-shaped pasta is best because it acts like a vessel for the rich pasta sauce and meat. We cook it until is simply al dente so it doesn't become too soft.
- Italian sausage– use either bulk ground Italian sausage, or Italian sausage links with the casings removed.
- Garlic – We use three cloves, but you can use more or less depending on your taste preference.
- Onion – Use a small yellow onion for the best flavor.
- Tomatoes – You'll need both diced tomatoes and tomato paste to make the tomato sauce.
- Broth or wine – You can use either beef broth or red wine to add richness to the pasta sauce.
- Herbs – The recipe calls for dried oregano, fresh parsley, and fresh basil. But you can also use tarragon.
✅ Step-by-step instructions
A full list of ingredients and detailed cooking instructions are in the printable recipe card at the bottom of this post. Here are some step-by-step photos of the process to help you along the way.
First, cook pasta according to package directions.
- Heat olive oil in a large skillet over medium heat. Sauté onions and garlic for a couple of minutes, simply until the onions are translucent.
- Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
3. Add beef broth (you can also use chicken broth if you prefer) or red wine and scrap browned sausage bits off the bottom of the skillet.
4. Add diced tomatoes (undrained, with the juices), tomato paste, and dried oregano, and stir all ingredients well. Turn heat down to low heat and simmer for at least 10 minutes.
5. Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
6. Remove from heat. Sprinkle parsley, basil, and/or cheese simply before serving. Add salt and black pepper to taste.
💡Cooking tips and recipe FAQs
What's the best pasta shape to use in this recipe?We have found rigatoni to be the best pasta shape to hold the sauce and flavors, but you can also use penne pasta, ziti, gemmeli, rotini, or even medium or large shells. Any pasta shape that acts like a vessel to hold the sauce is a great pick for this dish.
How can We add BIG flavor to this Italian Sausage Pasta dish?The kids like this dish mild, so the recipe, as written, is mild and not spicy. But you can easily add more spices & herbs for a punch of flavor and a little more kick. For example, add fresh tarragon or sage for an herbaceous fall flavor. Want it spicy? Add some red pepper flakes for a little spice.
How can We make this dish super cheesy?Love cheese? Sprinkle parmesan cheese or asiago cheese on the cooked dish and place it in a 400 degree oven (middle rack) for about 7-8 minutes to melt the cheese.
How do We make this pasta recipe dairy-free?To make this rigatoni with Italian sausage recipe dairy-free, you can use some of the favorite dairy-free food substitutions. Like this dairy-free grated parmesan alternative.
What's the best way to store Italian Sausage Pasta?This pasta will keep for up to 2 days in the refrigerator in an airtight container. You can either reheat it in the microwave the next day or over medium heat in a skillet. Adding a couple of tablespoons of water to soften the pasta and heat it more evenly.
🍽 Serving ideas
Pasta is versatile, and simply goes with everything.
This pasta dish is tasty when served with a big green salad and a side of bread. Try these Garlic Parmesan Knots, Garlic Rosemary Focaccia, or Homemade French Bread.
It's also tasty with a nutritious side of Air Fryer Broccoli or Grilled Asparagus.
🍷 Wine pairings
You'll want to pair a bold red wine to match the hearty sauce of this pasta dish. Serve this rigatoni with Italian sausage pasta with a Syrah, Cabernet Sauvignon, or Tempranillo.
👩🏽🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the key kitchen tools and equipment you'll need:
- A large pot to cook the pasta – you'll want one big enough that the pasta doesn't stick together while cooking
- A cast-iron skillet
🥘 More 30-minute dinner recipes
Try one of these 45 of the Best Family-Friendly 30-Minute Meals or one of these scrumptious and fast recipes:
- Pressure-cooker Mexican Corn Chowder
- Air Fryer Cod Recipe
- Pressure-cooker Corn on the Cob
- Air Fryer Shake and Bake Pork Chops
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Simple, Hearty Italian Sausage Pasta
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 6
This is a hearty, satisfying pasta meal the whole family will love!
Equipment
- Large Pot for Pasta
- Cast Iron Skillet
Ingredients
- 12 ounces rigatoni
- 2 tablespoons olive oil
- ½ pound Italian sausage, with casing removed
- 3 garlic cloves, minced
- ½ small yellow onion, finely chopped
- ¼ cup beef broth or red wine
- 1 can (14.5 ounce can) petite diced tomatoes, undrained
- 1 can (8 ounce can) tomato paste
- ½ teaspoon dried oregano
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped basil
- parmesan cheese or grated non-dairy cheese, optional
- salt and pepper
Instructions
- Cook pasta according to package instructions.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and onions, and sauté for about 2 minutes, simply until the onions are translucent.
- Add ground sausage to skillet and stir until fully cooked, about 5 minutes.
- Add beef broth or wine and scrap browned sausage bits off the bottom of the skillet.
- Add diced tomatoes (undrained, with the juices), tomato paste, and dried oregano, and stir all ingredients well. Turn heat down to low-medium and simmer for at least 10 minutes.
- Add cooked pasta and 1/4 cup reserved pasta water to the skillet and stir all ingredients until the pasta is coated with the sauce. If needed, add more reserve water to create a sauce consistency to your liking.
- Remove from heat. Sprinkle parsley, basil, and/or cheese simply before serving. Add salt and pepper to taste.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to four or five days. Store in a freezer-friendly airtight container in the freezer for up to two months.Nutrition
Calories: 435 kcal, Carbohydrates: 54 g, Protein: 15 g, Fat: 18 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Cholesterol: 29 mg, Sodium: 632 mg, Potassium: 741 mg, Fiber: 5 g, Sugar: 8 g, Vitamin A: 640 IU, Vitamin C: 15 mg, Calcium: 61 mg, Iron: 3 mgNutrition information is automatically calculated, so should only be used as an approximation.