High Protein
Rigatoni with Italian Sausage and Fresh Basil is the kind of pasta recipe you keep coming back to.
It’s hearty, creamy, and full of flavor, and it comes together in just 30 minutes.
This recipe uses rigatoni pasta, Italian chicken sausage, diced tomatoes, tomato sauce, garlic, red pepper flakes, fresh basil, ricotta, and Parmesan cheese.
The ricotta blends right into the sauce and makes it incredibly creamy without being heavy. The fresh basil at the end takes it to the next level.
Whether you’re cooking for yourself, feeding a family, or trying to impress someone at dinner, this pasta delivers. It’s a one-skillet situation, which means less cleanup.
A large skillet is all you really need to pull this whole thing together once the pasta is cooked. Keep this one saved for any night you need a reliable, crowd-pleasing dinner.
Why You’ll Love This Rigatoni with Italian Sausage and Fresh Basil
It’s Ready in 30 Minutes
From start to finish, this recipe takes just 30 minutes. It’s fast enough for a weeknight but good enough to serve when people come over.
One Skillet Sauce
The entire sauce comes together in one skillet, which keeps things simple and makes cleanup easy.
Creamy Without Being Heavy
The ricotta cheese melts right into the tomato sauce and creates a creamy texture without making the dish feel too rich or heavy.
Big, Bold Flavor
Between the savory Italian sausage, garlic, red pepper flakes, and fresh basil, every bite has a lot going on in the best way.
Simple, Everyday Ingredients
Everything in this recipe is easy to find at any grocery store. No specialty items, no hard-to-find ingredients.
Great for Feeding a Group
This recipe makes four servings and is easy to scale up. It’s a solid option when you need to feed a crowd without a lot of extra effort.
Ingredient Substitutions
Italian Chicken Sausage
Regular Italian pork sausage works just as well. You can also use turkey sausage if you prefer a leaner option.
Rigatoni
Penne, ziti, or any short tube pasta can be used in place of rigatoni. They hold the sauce in a similar way.
Ricotta Cheese
Cottage cheese can be used as a substitute for ricotta. Blend it briefly first for a smoother texture.
Fresh Basil
Dried basil works in a pinch. Use about 1 teaspoon of dried basil in place of the ¼ cup of fresh.
Parmesan Cheese
Pecorino Romano is a good substitute and has a slightly sharper flavor. Pre-grated works, but freshly grated melts better into the sauce.
Diced Tomatoes
Crushed tomatoes or whole peeled tomatoes that you break apart by hand can be used instead of canned diced tomatoes.
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Easy Weeknight Rigatoni with Italian Sausage
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian chicken sausage sliced into ½-inch rounds
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic minced
- crushed red pepper flakes to taste
- 1 can (14½ ounce ) diced tomatoes drained
- ½ can tomato sauce
- salt to taste
- ground black pepper to taste
- ¼ cup fresh basil leaves plus extra for garnish
- ½ cup part-skim ricotta cheese
- ½ cup freshly grated Parmesan cheese divided
Instructions
- Fill a large pot with water and add a generous pinch of salt.
- Place the pot on the stove over high heat and bring the water to a boil.
- Add the rigatoni to the boiling water and cook according to the package directions until al dente.
- Using a ladle or measuring cup, scoop out ½ cup of the pasta water and set it aside.
- Drain the rigatoni through a colander and set aside.
- While the pasta cooks, place a large skillet on the stove over medium heat and Add 1 tablespoon of olive oil
- Add the sliced chicken sausage to the skillet in a single layer.
- Cook for 5 to 7 minutes, turning the pieces occasionally, until browned on both sides.
- Add the minced garlic and crushed red pepper flakes to the skillet.
- Cook for 30 seconds, stirring constantly, until fragrant.
- Add the drained diced tomatoes and tomato sauce to the skillet.
- Season with salt and black pepper to taste.
- Stir everything together and let it simmer for 5 minutes.
- Reduce the heat to low and add the ricotta cheese to the skillet. Stir until the ricotta is fully blended into the sauce.
- If the sauce looks too thick, add a small splash of the reserved pasta water and stir.
- Add the drained rigatoni to the skillet. Toss until the pasta is evenly coated in the sauce.
- Stir in ¼ cup of the Parmesan cheese and the fresh basil leaves.
- Divide the pasta into serving bowls.
- Top each bowl with the remaining Parmesan and a few extra basil leaves.
Notes
Tips and Tricks
Salt your pasta water well. The pasta water should taste noticeably salty before you add the rigatoni. This is one of the main ways to build flavor in a pasta dish. Don’t skip the reserved pasta water. That starchy pasta water helps loosen the sauce and helps it cling to the pasta. Set it aside before you drain the pot. Let the sausage brown properly. Give the sausage slices time to brown on each side before stirring. A good sear adds a lot of flavor to the finished dish. Lower the heat before adding ricotta. Adding the ricotta over high heat can cause it to separate. Reduce the heat to low first, then stir it in gradually. Taste and adjust before serving. Once everything is combined, taste the pasta and adjust the salt, pepper, and red pepper flakes as needed before plating. Use freshly grated Parmesan. Pre-shredded Parmesan often has anti-caking agents that prevent it from melting smoothly. Freshly grated melts better and tastes noticeably different.Storing and Reheating
Storing: Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Freezing: This recipe can be frozen for up to 2 months. Store in a freezer-safe container and thaw overnight in the refrigerator before reheating. Reheat on Stovetop – Place a serving in a large skillet or saucepan with 1 to 2 tablespoons of water. Warm over low heat, stirring occasionally, until the sauce is creamy and the pasta is heated through. Reheat in Microwave – Place a serving in a microwave-safe bowl and cover loosely. Heat in 60-second intervals, stirring between each, until warmed through. Add a small splash of water if the sauce looks dry.Nutrition
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