Rigatoni and Sausage

April 2, 2021 (Last Updated: April 7, 2021)

This easy-to-make classic Rigatoni and Sausage recipe is made with everyday easy-to-find organic ingredients.  The pasta sauce is authentic yet simple to make with layers of delicious flavor and packed with Sweet Italian Sausage that will have you in and out of the kitchen in no time flat.

One of the things I love about this Rigatoni and Sausage recipe of my Dad’s is he kept his Italian-American recipes simple like my grandmother’s. It was not laden with ingredients like jarred American pasta sauce. No dried spices, such as Italian herb blends, were ever used. He used fresh garlic and herbs and organic canned tomatoes from his garden. 

 

Organic Rigatoni and Sausage Pasta sauce is supposed to be simple. Some of the very best sauces I have ever tasted didn’t have all the additives you see today on recipe blogs.  If you use the right fresh organic ingredients without all the unnecessary powdered spices and herb blends, you will notice a huge difference in the taste. It’s incredible! 

I generally only buy organic tomatoes that have the Denominazione d’Origine Protetta stamp aka D.O.P. In the 1990s, tomato growers from the region banded together to form a consortium to regulate production and, in 1996, the European Union granted the consortium the exclusive right to label tomatoes “San Marzano D.O.P.” The abbreviation stands for “Denominazione d’Origine Protetta.

 

 

Rigatoni and Sausage

 

 

Ingredients needed for the Rigatoni and Sausage

Sweet Italian sausage-aka mild Italian sausage is less spicy. “Sweet” and “mild” are used interchangeably, and what’s known as hot Italian sausage contains hot red pepper flakes that give the sausage some heat.

Organic extra-virgin olive oil – Cold-pressed extra-virgin olive oils taste better and are far healthier than refined oils. Most of the refined oil’s nutritional capacity is lost after exposure to high heat and chemicals. So use the organic extra-virgin olive oil and thank me later.

One Head of garlic- One had of garlic may seem like way too much garlic. You will only be using six cloves of garlic. The garlic is essential for flavor. Do not sub with powdered garlic or minced garlic in a jar. The flavor isn’t the same as the real deal. 

Organic Whole San Marzano tomatoes -San Marzano’ Italy is home to these deep red, plum-type tomatoes. ‘San Marzanos’ are grown in the Campania region’s rich soil and are among the world’s best paste types. Trust me. You can taste the difference and will never think of adding sugar to your sauce again. Just be sure to look for the D.O.P. stamp so that you know you are getting the real deal.

Kosher salt– Kosher salt has more comprehensive, coarser grains vs. table salt. The wider grains salt food in a gentler way than table salt. Using kosher salt enhances the flavor of foods instead of making them taste salty. Kosher salt has no iodine, which can lend a bitter taste to foods salted with table salt.

Rigatoni pasta – A form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti and sometimes slightly curved.

Organic Italian parsley- Parsley, though not a fragrant herb, is a beautiful herb to use in no pasta sauce. You may be tempted to add the fresh herb to the sauce when you add the tomatoes. For the best flavor, wait until the sauce is almost done before adding the parsley.

Fresh Basil – is commonly used fresh in cooked pasta sauce recipes. The fresh basil should only be added at the last moment to the pasta sauce, as cooking quickly destroys the basil’s flavor. I usually hand tear mine and add to the top of my pasta before serving the best results.

Pecorino Romano One of the most famous Italian cheeses, Romano cheese is made from pasteurized or unpasteurized milk using animal, plant, or microbial rennet. While Pecorino Romano, made from sheep’s milk, is sharp and quite tangy.

 

 

 

 

 

Rigatoni and Sausage

 

 

Tips for Cooking the Perfect Pasta for your Rigatoni and Sausage

  1. Fill the stockpot appropriatelyUse plenty of cold fresh water so that once the pasta begins to expand and cook, there will be plenty of room for the pasta to cook as well as move freely while preparing.

  2. Do not add any oil to the boiling waterAdding oil most likely will cause the Sauce not to bond correctly or your pasta to become oily.

  3. Always add coarse salt to the waterAdd salt to the water before adding pasta to add flavor to the pasta.

  4. Bring the water to a full boil before adding pasta to the water. Add the pasta slowly and immediately stir the pasta.

  5. Follow the package instructions: It is essential to follow instructions on the cooking times package as they may vary by type or brand.

  6. Save some of the water off the cooked pasta: Usually, one cup of water from the cooked pasta is enough.

  7. Drain the pasta: Do not let the pasta sit in a colander for more than a moment, as you will dry out your pasta.

 

 

Organic Rigatoni and Sausage

 

 

Suggested Equipment for Rigatoni and Sausage

  • Sharp kitchen knife
  • Cutting Board
  • Large saucepan
  • Large Pasta pot
  • Wooden Spoon
  • Colander

 

Rigatoni with Sausage

Rigatoni and Sausage

hmccallum
This easy-to-make classic Rigatoni and Sausage recipe is made with everyday easy-to-find organic ingredients.  The pasta sauce is authentic yet simple to make with layers of delicious flavor and packed with Sweet Italian Sausage that will have you in and out of the kitchen in no time flat.
4.87 from 29 votes
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 659 kcal

Equipment

  • Sharp kitchen knife
  • Cutting Board
  • Large saucepan
  • Large Pasta pot
  • Wooden Spoon
  • Colander

Ingredients
  

  • 1 pound sweet Italian Sausage browned and sliced
  • 3 tablespoons extra-virgin olive oil  organic
  • 6 cloves garlic chopped
  • 32- ounces San Marzano tomatoes hand crushed
  • teaspoons Kosher salt or to taste
  • ½ cup parsley chopped
  • 6 basil leaves hand torn
  • 1 pound Rigatoni  cooked al dente
  • 1 cup pasta water add to sauce
  • Pecorino Romano grated or shaved

Instructions
 

  • Heat a medium to large skillet on medium heat. Remove the Italian sausage links from the packaging. Place the sausage links in the skillet and brown all sides. Remove the sausage from the skillet and place it on a clean cutting board. Once cool, slice the sausage and reserve.
  • Drizzle organic extra-virgin olive oil into a large pan over medium heat. Chop the fresh garlic and add it to the olive oil. Saute the chopped garlic until it just starts to become a golden brown.
  • Turn the heat up to medium-high under a large pot. Hand crush the tomatoes. Then add the San Marzano tomatoes to the pot, place a lid on the top to prevent the tomatoes' bubbling and popping for about 1 minute. Stir with a wooden spoon, and lower the heat—Cook at a rapid simmer for a few minutes.
  • Meanwhile, in a large pot, add cold water and kosher salt to season the noodles. Do not add butter or oil to the pot. Cook the noodles until al dente. Reserve one cup of pasta water for the sauce before draining the noodles. Do not rinse.
  • Then add the kosher salt, garlic, and the Italian Sweet Sausage to the sauce, 1 cup of reserved pasta water, and continue to simmer the sauce and stir it frequently. The sauce will thicken in about 7 to 8 minutes.
  • Turn off the heat under the pot and add the fresh basil and chopped parsley. Stir the sauce to combine herbs.
  • Once the pasta is done, do not rinse the pasta. Immediately add it to the sauce. Combine the pasta and sauce. Top with cheese and extra herbs.

Notes

Although themccallumsshamrockpatch.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will themccallumsshamrockpatch.com be responsible for any loss or damage resulting from your reliance on nutritional information.
 
 
For the full details, tips, tricks, and recommendations, read the blog post for important information you are missing on this recipe.

Nutrition

Calories: 659kcalCarbohydrates: 69gProtein: 23gFat: 32gSaturated Fat: 10gCholesterol: 57mgSodium: 1344mgPotassium: 844mgFiber: 6gSugar: 9gVitamin A: 768IUVitamin C: 23mgCalcium: 96mgIron: 4mg
Keyword Authentic Pasta Sauce, Authentic Rigatoni and Sausage, Pasta Sauce
Tried this recipe?Let us know how it was!

 

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  • American Goulash, aka American Chop Suey, aka Beef and Macaroni, has simple, economical, filling ingredients. Such as lean ground beef, green bell peppers, tomatoes, onions, garlic, and seasoned with herbs that are reasonably family-friendly and super simple to find at any market or local grocer.
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31 Comments

  • Reply
    Silvia
    April 10, 2021 at 9:44 pm

    You can never go wrong with pasta and sausage, and it was a great comforting dish and easy to prepare. My family; loved it! I love the rigatoni shape, and I make it often. This recipe has now made my “to make again” list.

  • Reply
    Lori
    April 10, 2021 at 5:53 pm

    OBSESSED with this recipe! Marrying into an Italian family rigatoni is a must-make meal. I’m loving the addition of the sausage to this! Thank you so much for sharing! They loved this for Sunday supper! Saving to make again!

    • Reply
      hmccallum
      April 13, 2021 at 10:33 am

      Thank you! I appreciate you sharing such awesome feedback! Have a great day, Lori!

  • Reply
    Jacqueline Debono
    April 10, 2021 at 3:00 am

    This Pasta with sausage really is so good and very popular here in Italy. I made this rigatoni with sausage yesterday. Really delicious and full of classic Italian flavors!

    • Reply
      hmccallum
      April 13, 2021 at 10:35 am

      Thank you so much, Jacqueline!

  • Reply
    Leslie
    April 9, 2021 at 4:27 pm

    I hadn’t made sausage rigatoni in a very long time! This recipe was outstanding and perfect!

  • Reply
    Tammy
    April 9, 2021 at 2:55 pm

    Rigatoni has always been my favorite pasta…it’s hearty and perfect with sauces. This: Rigatoni and Sausage meal is perfect in every way…total comfort food and sure to hit the spot! Saving the recipe!

    • Reply
      hmccallum
      April 13, 2021 at 10:36 am

      I’m so glad you enjoyed it, Tammy!

  • Reply
    Veronika
    April 9, 2021 at 10:22 am

    This is a perfect comforting meal my hubby, he loved it! The sauce was awesome! Definitely glad I read the tips and used the exact ingredients.

    • Reply
      hmccallum
      April 13, 2021 at 10:33 am

      That’s awesome to hear, Veronika! Thank you for sharing!

  • Reply
    Eva
    April 9, 2021 at 3:24 am

    I am 100% with you on the pasta sauce here. When you use good quality products you really don’t need dried herbs, sugar, garlic powder or even tomato paste. Just a few real ingredients and the result is spectacular. Just like this pasta with salsiccia!! I will be saving this recipe to make again!

  • Reply
    Kathryn
    April 6, 2021 at 11:26 pm

    This rigatoni and sausage makes the best pasta dish and we all loved it! It was a perfect meal over the weekend and I am going to make this again. Great recipe!!

    • Reply
      hmccallum
      April 8, 2021 at 12:38 pm

      Thank you, Kathryn! Glad to have positive feedback!

  • Reply
    Jillian Russo
    April 6, 2021 at 11:06 am

    I made this for my husband and who is Italian, he is first generation here and his parents are from Italy. They all enjoyed it and thought the sauce was great. I will be looking forward to more of your Italian recipes to share with them.

    • Reply
      hmccallum
      April 6, 2021 at 11:09 am

      Thank you, Jillian! That’s awesome and such a great compliment!!! Have a wonderful day!

  • Reply
    Marta
    April 5, 2021 at 9:54 pm

    I found local, organic Italian sausage links. I picked up a pound of it and made this for dinner this week. It tasted incredible.

    • Reply
      hmccallum
      April 8, 2021 at 12:39 pm

      That’s awesome Marta—thank you

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