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- 12 oz rigatoni pasta - 1 lb Italian sausage, casings removed - 1 tablespoon olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 can (14 oz) crushed tomatoes - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 cup baby spinach - ½ cup ricotta cheese - ¼ cup grated Parmesan cheese - Fresh basil leaves for garnish You can swap the rigatoni for penne or fusilli. If you want a leaner meat, use turkey sausage. For a vegetarian option, try plant-based sausage or mushrooms. You can also use fresh tomatoes instead of canned ones if they are in season. If you don’t have ricotta, cream cheese works well too. Using fresh ingredients makes a big difference. Fresh vegetables have better flavor and nutrients. They also add bright colors to your dish. Fresh herbs like basil can elevate the taste of your meal. Fresh pasta can also make the dish even more special. Always choose quality ingredients to enjoy the best flavors in your Italian sausage rigatoni. {{ingredient_image_1}} Start by boiling a large pot of salted water. Once it boils, add 12 oz of rigatoni pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 10-12 minutes. Once done, save a cup of pasta water for later. Then, drain the pasta in a colander and set it aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Next, add 1 lb of Italian sausage, which you should break apart with a wooden spoon. Cook the sausage for about 7-10 minutes, or until it turns a nice brown color. After the sausage is cooked, add 1 medium chopped onion and 1 diced bell pepper. Sauté these for about 5 minutes until the onion becomes soft and translucent. Now, stir in 3 minced garlic cloves and cook for another minute until you smell that great garlic aroma. Pour in 1 can of crushed tomatoes and add 1 teaspoon each of dried basil and dried oregano. Season with salt and pepper to taste. Let this sauce simmer for about 10 minutes to thicken. After that, toss in the cooked rigatoni and 1 cup of baby spinach, mixing everything well. If the sauce looks thick, add some reserved pasta water to loosen it up. Remove the skillet from heat and stir in ½ cup of ricotta cheese until it is creamy and well mixed. Serve the rigatoni in bowls and top with ¼ cup of grated Parmesan cheese and fresh basil leaves for a nice touch. To cook rigatoni perfectly, use a large pot. Fill it with water and add salt. This helps the pasta taste great. Boil the water before adding the rigatoni. Follow the package time for al dente. Remember to reserve a cup of pasta water. This water can help your sauce if it gets too thick. You can boost the flavor with a few extras. Try adding crushed red pepper for heat. Fresh herbs like parsley or thyme add freshness. A splash of red wine can deepen the sauce's taste. You can also mix in olives or sun-dried tomatoes for extra flavor. A squeeze of lemon juice brightens each bite. One mistake is overcooking the pasta. It should be firm, not mushy. Another error is not seasoning the sauce. Taste as you cook, adding salt and pepper. Avoid skipping the reserved pasta water. It helps bind the sauce and pasta together. Lastly, do not skip the ricotta. It gives the dish a creamy texture that is hard to resist. Pro Tips Choose Your Sausage Wisely: Opt for high-quality Italian sausage for the best flavor. You can use sweet or spicy sausage, depending on your preference. Don't Skip the Pasta Water: The reserved pasta water is starchy and helps bind the sauce to the rigatoni, enhancing the dish's overall texture. Add Freshness with Spinach: Adding baby spinach at the end retains its vibrant color and nutrients, contributing to a fresh taste in the dish. Experiment with Herbs: Feel free to experiment with fresh herbs like parsley or thyme as a garnish for added flavor and visual appeal. {{image_2}} You can make a tasty vegetarian version. Instead of using Italian sausage, try plant-based sausage. Many brands offer great flavors. You can also use mushrooms for a meaty texture. Just sauté them like you would the sausage. This keeps the dish hearty and satisfying. Adding veggies is a great way to boost flavor and nutrition. Here are some ideas: - Zucchini: Slice it thin and add it when you cook the onion. - Mushrooms: They add umami and depth. Sauté them with the sausage. - Carrots: Shred them and mix them in with the sauce for sweetness. - Broccoli: Steam it and toss it in right before serving. These veggies pair well with the rigatoni and the sauce. Cheese brings creaminess and flavor to the dish. While ricotta and Parmesan are great, you can switch things up: - Mozzarella: Add it for a stretchy, melty texture. - Gorgonzola: For a bold, tangy bite, crumble some on top. - Feta: This adds a salty kick. Crumble it over the finished dish. Feel free to mix and match cheeses based on your taste! To store your leftover Italian sausage rigatoni, follow these steps: - Let the dish cool to room temperature. - Use an airtight container to keep it fresh. - Place the container in the fridge. This will keep the rigatoni good for up to three days. When you're ready to enjoy your leftovers, reheating is simple: - Take the rigatoni out of the fridge. - Add it to a skillet over low heat. - Stir in a splash of water or broth to keep it moist. - Heat until it's warm, about 5-7 minutes. You can also use the microwave for quick reheating. Cover it with a damp paper towel to keep it from drying out. If you want to freeze your dish, here’s how: - Cool the rigatoni completely before freezing. - Use a freezer-safe container or bag. - Label it with the date and type of dish. It can stay frozen for up to three months. To thaw, move it to the fridge overnight. Reheat as mentioned above. This way, you’ll have a delicious meal ready whenever you need it! You can serve Italian Sausage Rigatoni with a simple side salad. A fresh green salad with a light vinaigrette works well. Garlic bread is another great choice. It helps soak up the delicious sauce. You might also enjoy a glass of red wine like Chianti or Sangiovese. These pair nicely with the flavors of the dish. Yes, you can make Italian Sausage Rigatoni ahead of time. Just cook it and let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you are ready to eat, reheat it in a skillet. Add a splash of water or broth to keep it moist. For this recipe, use Italian sausage. You can choose sweet or spicy, depending on your taste. Sweet sausage adds a mild flavor, while spicy sausage gives a kick. Fresh sausage is best, but you can also use precooked options. Just make sure to remove the casings if needed. This blog post covered the key parts of making Italian sausage rigatoni. We looked at the right fresh ingredients and how to prepare them. You learned step-by-step cooking tasks, tips for perfecting the dish, and tasty variations. Don't forget to store your leftovers properly and reheating them for great meals later. Cooking can be fun and rewarding. Enjoy sharing your yummy rigatoni with friends or family. Experiment with flavors and ingredients to make it your own!

Italian Sausage Rigatoni

A hearty and flavorful pasta dish featuring Italian sausage, rigatoni, and a rich tomato sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper diced (red or yellow)
  • 14 oz crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup baby spinach
  • 0.5 cup ricotta cheese
  • 0.25 cup grated Parmesan cheese
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve a cup of pasta water and then drain the pasta.
  • In a large skillet, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through, about 7-10 minutes.
  • Once the sausage is cooked, add the chopped onion and diced bell pepper to the skillet. Sauté for about 5 minutes, until the onion is translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Pour in the crushed tomatoes and stir in the dried basil, dried oregano, salt, and pepper. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly.
  • Add the cooked rigatoni and baby spinach to the skillet, tossing everything together. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
  • Remove the skillet from heat and stir in the ricotta cheese until well combined, creating a creamy texture throughout.
  • Serve the rigatoni in bowls, topped with grated Parmesan cheese and fresh basil leaves for garnish.

Notes

Add more vegetables or spices according to your taste.
Keyword dinner, Italian sausage, pasta, rigatoni