Easy Weeknight Rigatoni with Italian Sausage
Easy Weeknight Rigatoni with Italian Sausage is a creamy, 30-minute one-skillet pasta made with Italian chicken sausage, ricotta, Parmesan, and fresh basil.
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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
Calories: 815kcalCarbohydrates: 103gProtein: 41gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 101mgSodium: 1975mgPotassium: 774mgFiber: 6gSugar: 10gVitamin A: 1195IUVitamin C: 18mgCalcium: 269mgIron: 5mg
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