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This easy sausage rigatoni pasta recipe is a gateway to the flavors of Italy, right in your own kitchen. With just a handful of everyday ingredients, you can whip up a dish that tastes like it’s straight from a gourmet restaurant. Imagine juicy Italian sausage, crumbled and cooked to perfection, simmered in a rich, garlicky tomato sauce that envelops each rigatoni noodle with flavor. It’s a comforting meal that’s both simple and sensational, perfect for any day of the week. So, let’s dive into the delicious world of homemade Italian cuisine with this irresistible recipe!
Table of Contents
What you’ll need:
- Rigatoni Pasta: Perfect for capturing all the savory sauce, but feel free to use your favorite pasta shape.
- SALSICCIA Sausages: Whether you prefer spicy or mild, Italian sausage adds a delicious meaty flavor to the dish.
- Garlic: Adds aromatic depth to the sauce, enhancing its overall flavor.
- Red Wine: Adds richness and complexity to the sauce, balancing the acidity of the tomatoes.
- Tomato Passata: Provides a smooth, concentrated tomato flavor that forms the base of the sauce.
- Tomato Paste: Adds depth of flavor and helps thicken the sauce, giving it a rich and robust consistency.
- Cooking Cream: Adds creaminess and richness to the sauce, balancing the acidity of the tomatoes.
- Chili Flakes: Adds a subtle heat to the sauce, enhancing its flavor profile.
- Wild Garlic Leaves: Offer a fresh, herbal note to the dish, enhancing its overall aroma and taste.
- Parmesan Cheese: Grated over the finished dish, providing a salty, nutty flavor that complements the other ingredients.
- Fresh Basil Leaves: Garnish for a pop of freshness and to complement the tomatoes.
With these ingredients, you’ll create a delectable sausage rigatoni pasta dish that’s bursting with flavor and sure to impress!
HOW TO MAKE Sausage Rigatoni Pasta
- Prepare Sausage: Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Remove the casings from the SALSICCIA sausages and crumble them into the pan. Cook for 6-8 minutes, breaking up the sausage into smaller pieces as it browns.
- Add Aromatics: Stir in minced garlic and chopped wild garlic leaves. Cook for an additional 3 minutes, allowing the flavors to meld together and infuse the sausage with aromatic goodness.
- Deglaze with Wine: Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to cook off and the flavors to intensify. Stir occasionally to deglaze the pan and incorporate any flavorful browned bits.
- Create the Sauce: Lower the heat to medium-low and stir in the cooking cream, tomato passata, tomato paste, and chili flakes. Combine all the ingredients into a rich and creamy sauce, ensuring they are well incorporated.
- Simmer: Bring the sauce to a gentle boil, then reduce the heat and let it simmer for 10-20 minutes. This allows the sauce to thicken and develop a robust flavor profile. Stir occasionally to prevent sticking.
- Cook Pasta: While the sauce simmers, cook the rigatoni pasta in a large pot of salted, boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Combine Pasta and Sauce: Once the pasta is cooked, add it to the finished sauce along with 2 ladles of pasta water. Stir gently to combine, allowing the pasta to soak up the flavors of the sauce and achieve a harmonious blend.
- Add Parmesan: Grate Parmesan cheese generously over the pasta and sauce mixture, stirring until it melts and coats the pasta with its savory goodness. The cheese adds richness and depth to the dish.
- Garnish: Sprinkle fresh basil leaves over the pasta for a pop of color and an extra burst of flavor. The aromatic basil enhances the overall presentation and taste of the dish.
- Serve and Enjoy: Serve the Sausage Rigatoni Pasta immediately, accompanied by additional Parmesan cheese for sprinkling. Watch as your guests savor every delicious bite of this Italian masterpiece.
Tips and Tricks:
- For extra depth of flavor, consider using a combination of sweet and hot Italian sausage.
- Don’t overcook the pasta; al dente pasta holds up better when combined with the sauce.
- Adjust the level of chili flakes according to your preference for spiciness.
- Freshly grated Parmesan cheese is preferred for the best flavor and texture.
Storage:
- Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or microwave, adding a splash of water or broth to prevent it from drying out.
What to Serve With:
Pair the Sausage Rigatoni Pasta with garlic bread, a fresh green salad, or a classic Caprese salad for a complete and satisfying meal.
Try our refreshing salads made in-house to accompany your Sausage Rigatoni Pasta.
FAQ:
Q: Can I use other types of pasta?
A: Yes, feel free to substitute rigatoni with your favorite pasta shape, such as penne or fusilli.
Q: Can I make this dish vegetarian?
A: Absolutely! You can omit the sausage and use mushrooms or plant-based sausage alternatives for a vegetarian version of the dish.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the pasta for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
Indulge in the rich flavors of Sausage Rigatoni Pasta and elevate your dining experience with this tantalizing Italian delight. Buon appetito!
Sausage Rigatoni Pasta
This pasta recipe invites you on a culinary journey to Italy's vibrant flavors. Featuring savory Italian sausage crumbles bathed in a rich, garlicky tomato sauce, it's a symphony of taste and texture. Paired with rigatoni pasta and garnished with Parmesan cheese and fresh basil leaves, this dish offers a comforting and indulgent dining experience. With every forkful, savor the warmth and richness of homemade Italian cuisine.
Equipment
Ingredients
- 400 g SALSICCIA sausages
- 500 g rigatoni pasta
- 250 ml cooking cream
- 200 ml red wine
- 300 ml tomato passata
- 3 tbsp tomato paste
- 1 tsp chili flakes
- 7 cloves of garlic
- 8 wild garlic leaves
- 100 g Parmesan cheese
- fresh basil leaves for garnish
Instructions
- Heat olive oil in a large pan over medium-high heat. Remove the casings from the SALSICCIA sausages and add them to the pan. Cook for 6-8 minutes, breaking up the sausage into crumbles as it browns.
- Add minced garlic and chopped wild garlic leaves to the pan. Cook for an additional 3 minutes, allowing the flavors to meld together.
- Pour in the red wine and let it simmer for 5 minutes, allowing the alcohol to cook off and the flavors to intensify.
- Stir in the cooking cream, tomato passata, tomato paste, and chili flakes, combining all the ingredients into a rich and creamy sauce.
- Bring the sauce to a boil, then reduce the heat to medium-low and simmer for 10-20 minutes, allowing it to thicken and develop a robust flavor.
- While the sauce is simmering, cook the rigatoni pasta in a large pot of salted, boiling water until al dente. Remember to reserve 1 cup of pasta water before draining.
- Once the pasta is cooked, add it to the finished sauce along with 2 ladles of pasta water. Stir to combine, allowing the pasta to soak up the flavors of the sauce.
- Grate Parmesan cheese over the pasta and sauce mixture, stirring until it melts and coats the pasta with its savory goodness.
- Garnish with fresh basil leaves for a pop of color and an extra burst of flavor.
- Serve immediately, accompanied by additional Parmesan cheese for sprinkling, and watch as your guests savor every delicious bite.
Notes
- If wild garlic leaves are not available, you can substitute them with regular garlic chives or omit them altogether. They add a subtle garlicky flavor and a touch of freshness to the dish.
- Experiment with different types of Italian sausage, such as spicy or mild, to adjust the level of heat and flavor according to your preference.
- The reserved pasta water helps to thin out the sauce and bind it to the pasta. Adjust the amount added to achieve your desired sauce consistency.
Nutrition
Calories: 833kcal
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