Spicy Sausage Rigatoni
Hey guys! I’m Jennifer from Show Me the Yummy and today, I have the honor of sharing this Spicy Sausage Rigatoni over here on Oh Sweet Basil!
First things first. I need to let you all in on a little secret. I, Jennifer, am a major, major, MAJOR carboholic. The first step is admitting you have a problem, right? 😉 Say it with me… “Hi Jennifer!”
I could have pasta and “red sauce” – yeah, the jarred stuff – almost any given night for dinner and be completely happy. It’s just a little guilty pleasure I suppose.
My husband, Trevor, on the other hand, while he does share my love for all things carb-y and delicious, he does not share my love for jarred red sauce. Can you blame him? He’s also a serious meat lover.
To compromise? This Spicy Sausage Rigatoni!
It’s *almost* as easy as my go-to pasta and red sauce, but it tastes a whole heckofalot better.
First up? The meat sauce.
It starts, as all good recipes do, with butter and oil. We saute some onion in the butter/oil and then add in a little garlic, spices, and tomato paste. Once that smells ah-mazing, we add in that spicy Italian sausage.
I have a newfound appreciation for spicy Italian sausage. I mean. This stuff is goooood, guys.
Once the meat is no longer pink, we add in red wine (because, as with butter, all good recipes have it 😉 ), crushed tomatoes, and brown sugar for just a slightly bit of sweetness.
This simmers and gets cozy and yummy while you boil your pasta!
Now all that’s left is to combine the sauce and the pasta, place it into a 9 x 13 inch baking pan, top with glorious mozzarella and parm and bake it until it’s ooey-gooey melty deliciousness!
This Spicy Sausage Rigatoni is not only easy, but it’s just plain good! Tender pasta + a hearty, meaty, cozy, perfectly spiced marinara + gooey cheese?
Ummm. Yes please!
So long jarred red sauce and hellllooooo Spicy Sausage Rigatoni!
Spicy Sausage Rigatoni
- 1/4 cup unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely diced
- 4 cloves garlic, minced or pressed
- 1 and 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 1/2 tablespoon salt, more to taste
- ¼ teaspoon ground black pepper
- 1 (6 oz) can tomato paste
- 1 pound spicy Italian sausage (casings removed – just the ground meat)
- ½ cup red wine
- 1 (28 oz) can peeled and crushed tomatoes
- 2 tablespoons brown sugar
- 1 pound rigatoni
- 8 oz shredded Mozzarella cheese
- 1/4 cup grated Parmesan
- Basil, for topping
Heat a large stock pot over medium heat. Melt butter and extra-virgin olive oil.
Once butter has melted, add in onion.
Saute onion until it starts to soften, about 5 minutes.
Add in garlic, spices, and tomato paste and sauté for another 60 seconds.
Add in Italian sausage and cook for about 5 – 10 minutes, or until sausage is fully cooked.
Add in red wine, crushed tomatoes, and brown sugar. Bring to a simmer.
Simmer for about 10 minutes while you cook your pasta.
Cook pasta according to package directions.
Preheat oven to 350 degrees F and grease a 9 x 13 in baking pan.
Combine sauce with rigatoni and pour into prepared baking pan.
Sprinkle pasta evenly with shredded Mozzarella and Parmesan.
Bake, uncovered, for 25-30 minutes or until the pasta is hot and the cheese has melted.
Top with basil and serve immediately!
Yield: 6, Serving Size: 1
- Amount Per Serving:
- Calories: 887 Calories
- Total Fat: 48.1g
- Cholesterol: 114.6mg
- Carbohydrates: 79.2g
- Fiber: 6.6g
- Sugar: 15.7g
- Protein: 34.4g
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