Rigatoni With Italian Sausage
A hearty Italian pasta dish featuring savory sausage, vibrant peppers, and rich tomato sauce, perfect for comforting family dinners or casual gatherings.
Ingredients
- 1 lb. Italian sausage, cut into 1-inch pieces ⓘ
- 2 green peppers, cut in large strips
- 2 onions, cut in large sections ⓘ
- 2 cloves garlic, chopped ⓘ
- 2 (6 oz.) cans tomato paste ⓘ
- 1 (16 oz.) can tomatoes with juice ⓘ
- pinch of red pepper ⓘ
- 1 tsp. dried sweet basil leaves ⓘ
- 1/8 tsp. black pepper ⓘ
- 1 tsp. Worcestershire sauce
- 1 tsp. dried oregano leaves ⓘ
- 1 tsp. salt ⓘ
- 1 bay leaf ⓘ
- 1 cup water ⓘ
- 1 lb. rigatoni ⓘ
- grated Parmesan cheese ⓘ
Instructions
- Brown the Italian sausage in a large skillet until cooked through.
- Remove the sausage and set aside. In the same skillet, brown the chopped garlic, large onion sections, and large green pepper strips.
- Stir occasionally and cook until vegetables are tender.
- Add the browned sausage back to the skillet along with tomato paste, canned tomatoes with juice, red pepper, basil leaves, black pepper, Worcestershire sauce, oregano leaves, salt, bay leaf, and water.
- Bring to a simmer and cook uncovered for 2 hours, stirring occasionally.
- While sauce simmers, cook rigatoni according to package instructions until al dente.
- Drain the rigatoni and serve topped with the hot sausage and tomato sauce.
- Garnish with grated Parmesan cheese before serving.
Tips & Substitutions
For added depth of flavor, consider using spicy Italian sausage instead of mild. You can substitute the green peppers with red or yellow peppers for a sweeter taste. If you prefer a thinner sauce, add a bit more water or broth during simmering. Fresh herbs like basil or oregano can also enhance the flavor profile. Pair this dish with a side salad for a balanced meal.
Serving Suggestions
Serve this rigatoni dish with a sprinkle of freshly grated Parmesan cheese on top for added richness. A side of garlic bread or a simple arugula salad makes a perfect accompaniment. This hearty dish pairs beautifully with wine, especially a Chianti or other robust red. For a twist, consider serving it as a side to Easter Wheat Pies for a festive meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta and sauce in a saucepan over medium heat, stirring occasionally until warmed through. You can also add a splash of water or broth to loosen the sauce if it has thickened too much.
Nutrition & Diet Analysis (per serving)
Each serving of Rigatoni With Italian Sausage contains roughly 594 calories, with 23g protein, 143g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (225% of the Daily Value), iron (222% of the Daily Value), and vitamin C (190% of the Daily Value). Note that it is relatively high in sodium, at 614mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of pasta for this recipe?
Yes, you can substitute rigatoni with other pasta shapes like penne or fusilli. Just keep in mind that cooking times may vary, so adjust accordingly to ensure your pasta is cooked al dente.
How can I make this dish vegetarian?
To make a vegetarian version, replace the Italian sausage with plant-based sausage or sautéed mushrooms and extra vegetables. Use vegetable broth instead of water for added flavor in the sauce.
Can I freeze the leftovers?
Absolutely! This dish freezes well. Allow it to cool completely before transferring to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).