Italian Sausage Rigatoni

This Italian sausage rigatoni is a hearty, crowd-pleasing meal made with pantry staples and fresh ingredients like Italian sausage, onions, and garlic. It’s simple, flavorful, and perfect for family dinner.

Course Main Course

Cuisine American, Italian

Keyword easy pasta dinners, Italian sausage

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 720kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1–1¼ pound Italian Sausage (hot, mild, or sweet) casings removed and torn into pieces, or use bulk sausage
1 medium Onion diced (yellow or white)
3-4 Garlic Cloves minced
1 teaspoon Italian Seasoning
Pinch of Crushed Red Pepper optional – leave it out if you don’t like spicy
1 (24-ounce) jar Pasta Sauce (use a meatless variety, and your favorite brand)
1 (14-ounce) can Diced Tomatoes do not drain
2 tablespoons Salt for the pasta water (we use kosher salt)
12 ounces Rigatoni cooked to package directions for al dente
2 cups Shredded Mozzarella Cheese 8-ounce package
Chopped parsley or basil for garnish optional
Parmesan cheese for serving optional

Instructions

Heat the olive oil in a large, deep sauté pan or pot over medium-high heat. Add the sausage and cook for 5-6 minutes, stirring occasionally and breaking up any large pieces with a wooden spoon or spatula. Drain excess oil after browning, if desired (see note 1).
Add the onions and cook for 3-4 minutes, stirring frequently.
Add the garlic, Italian seasoning, and crushed red pepper (if using). Cook for 1-2 minutes, stirring frequently.
Pour in the pasta sauce and diced tomatoes, stir well. Once the sauce comes to a simmer, lower the heat to medium-low and cover the pot. Cook the sauce gently for 20-25 minutes, stirring occasionally. Keep the sauce at a simmer; if it’s boiling too vigorously, lower the heat a bit.
While the sauce simmers, bring a large pot of water to a boil. Add the salt and rigatoni. Cook the pasta according to the package directions for al dente, stirring often at first to prevent sticking. Before draining, reserve a cup of pasta water in case it's needed to loosen the pasta later. Drain the rigatoni well using a strainer.
Combine the rigatoni with the Italian sausage sauce.

Build the Casserole

Preheat the oven to 350°F.
Add half of the pasta and sausage mixture to a 2.5-quart (8x12 inch) casserole dish. Sprinkle half of the mozzarella cheese on top, then add the remaining pasta.
Cover the casserole with foil and bake for 30 minutes, or until bubbly around the edges.
Remove the foil, top with the remaining cheese, and bake uncovered for an additional 5 minutes, or until the cheese is melted.
Garnish with chopped parsley or basil, if desired. Let the casserole rest for 10 minutes before serving.

Notes

After browning the sausage, you may want to drain excess oil depending on its fat content. To do this, take the pot off the heat, arrange the sausage on one side of the pot, and tip it slightly so that the oil pools on the opposite side. Use a large spoon to scoop the excess oil into a small bowl or can.
Avoid overcooking the pasta; cook it just to al dente to prevent it from becoming mushy.
If using sausage links instead of bulk sausage, run a sharp knife along the length of the sausage, remove the casing, and tear it into small pieces. This makes it easier to break it up in the pan.
Reserve a cup or so of the pasta water. If the pasta gets sticky while waiting for the sauce, a few tablespoons of pasta water will help loosen it.
If you’re sensitive to salt, use reduced-sodium ingredients like pasta sauce, diced tomatoes, and cheese.

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