Rigatoni with Sausage Ragù
A hearty and comforting dish made with rigatoni pasta cooked with a rich, flavorful sausage ragù sauce.
Nutrition
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Carbohydrate: – -g
Protein: – -g
Fat: – -g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
45 min Cook
1 hr Total
4 Servings
Ingredients
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil. This will be used for cooking the rigatoni.
- In a large skillet, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks. This should take about 6-8 minutes.
- Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for another 1 minute, until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Pour in the red wine and allow it to simmer for 2-3 minutes, or until it has reduced slightly. This will enhance the flavors in the sauce.
- Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Stir well to combine. Reduce the heat to low and let the ragù simmer for 15-20 minutes, stirring occasionally.
- While the sauce is simmering, cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
- Add the cooked rigatoni to the sausage ragù. If the sauce seems too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Stir in the Parmesan cheese until well combined and the pasta is fully coated in the sauce.
- Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.
