Sausage Rigatoni Pasta Skillet – 🍅🌿👏🏻 An EASY comfort food pasta recipe complete with al dente cooked rigatoni, juicy Italian sausage, tomatoes, fresh basil, Parmesan cheese and more! So much saucy FLAVOR, ready in 30 minutes, and makes a big batch for planned leftovers that you can enjoy during the week or freeze for later!
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Easy Sausage and Rigatoni Pasta Recipe
My family never says no to a rich and comforting pasta dinner recipe complete with Italian sausage, Parmesan cheese, and tomatoes. I have a fan favorite One-Pot Italian Sausage and Tomato Basil Pasta recipe that you should also check out.
With this pasta and sausage recipe, I worked in some zucchini and tomatoes (two ways) in order to bump up the vegetable and nutrient quotient and make it feel a bit “healthier”….well, as pasta goes anyway!
You’re going to love this sausage pasta skillet recipe, too!
- It’s ready in 30-minutes and is easy and fuss-free!
- While your pasta boils in one pot, the meaty sausage sauce comes together quickly in a skillet.
- Fresh tomatoes, canned tomatoes, onions, and zucchini all add flavor, texture and make the recipe feel more balanced and it’s all picky-eater approved. Tip – If you have summer produce on hand like garden tomatoes or zucchini, this is a great recipe to use them up!
- There are so many layers of flavor from the garlic, onions, Italian seasoning, lemon juice, and Parmesan cheese.
- The ingredients are common and easy-to-find ingredients that are budget-conscious.
- This recipe makes a big batch of food, enough to have planned leftovers, which keep very well in the fridge or can be frozen and reheat great.
more easy pasta recipes
Ingredients in Rigatoni Pasta with Italian Sausage
- Pasta – I use rigatoni because the indentations help trap the sauce so well but you can use another small-shaped pasta such as ziti, penne, elbow macaroni, ditali, and more.
- Olive oil
- Sausage – Ground Italian pork sausage is what I use in a regular (mild) heat level. However, you can also use spicy Italian sausage to spice things up! Ground sausage is easier although you can remove sausage casings if you have sausage links. Want to use another type of sausage? See the FAQs below.
- Onions and cloves garlic – White or yellow onions are best, and along with garlic create flavor.
- Tomatoes (two types) – You’re going to add either grape or cherry tomatoes. Fresh tomatoes give just the right amount of texture, flavor, and juiciness. And you’ll also add a can of crushed tomatoes.
- Chicken broth
- Zucchini – Wondering about if you have to use it or can swap it for other veggies? See the FAQs.
- Lemon juice
- Seasonings – Kosher salt, pepper, Italian seasoning, dried oregano, red pepper flakes
- Parmesan cheese – I stir some in and then garnish with additional but you can add as much as you like.
- Fresh basil – The fragrant nature of fresh basil is the best so don’t sub with dried basil. If you don’t have fresh basil, fresh parsley is another option.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sausage Rigatoni in a Skillet
These overview instructions will give you an idea how to make this pasta dish. Consult the recipe card for the full details.
- Cook the pasta in a large pot according to package directions to al dente. In a separate large skillet add the olive oil, sausage, onions, and cook for about 5-6 minutes over medium-high heat or until sausage is cooked through. In the last minute, add the garlic and cook for 1 minutes. If necessary, drain or spoon out excess grease.
- Add the fresh tomatoes, broth, and saute for about 5-6 minutes, or until the tomatoes have softened and can easily burst.
- Add the zucchini, crushed tomatoes, lemon juice, seasonings, bring to a boil and then simmer for about 5 mins, or until the zucchini is tender.
- Stir in the cooked pasta into the pan and toss with a bit of Parmesan, taste, and make any desired flavoring tweaks.
- Garnish with fresh basil, additional Parm, and serve warm and fresh!
what to serve with sausage rigatoni
Storage
In the Refrigerator: This recipe will keep in an airtight in the fridge for up to 5 days. Pasta and recipes with tomato sauce like this (think chili, spaghetti sauce, etc.) often taste better then next day so you’re in for a treat with your leftovers.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your stove, whatever is best suited for you.
Recipe FAQs
If you’d like to use a spicy or hot Italian sausage in lieu of the regular Italian pork sausage that I used, go right ahead. If you want to use ground turkey sausage or a leaner type of ground protein sausage, it’ll probably be fine, but I haven’t tested it. You will need to add additional olive oil or oil to the fan since lean ground meat like turkey or chicken renders almost no fat. If you like the sounds of this, then check out my Ground Chicken Bolognese recipe!
You’ll want to use spicy or hot Italian sausage, go heavy handed on the red pepper flakes, and if you really want it spicier, add a pinch of cayenne pepper.
I advise using fresh tomatoes because you’re already using a separate can of crushed tomatoes so the fresh tomatoes add a nice balance. However, you may be able to use a 15-ounce can petite diced tomatoes and then play it by ear if you need to add the full amount, or any, of the broth (make sure it doesn’t get too soupy).
In order to work extra vegetables into your family’s diet without too much protesting, pasta recipes like this one are a great way to do it. There’s so much flavor going on which helps to “disguise” the zucchini a bit. Yellow squash, red bell peppers are also easy to incorporate. However, if zucchini is just not a veggie you care for, you can simply omit it.
If you want to add a splash of heavy cream or even stir in a bit of sour cream like I do in my One Pot Italian Sausage Pasta recipe, go for it.
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Sausage Rigatoni Pasta Skillet
Equipment
Ingredients
- 1 pound rigatoni pasta, another small shaped pasta such as ziti, penne, elbow macaroni, ditali, etc.may be substituted
- 2 tablespoons olive oil
- 1 pound ground italian sausage, I used mild, hot/spicy may be substituted; if using sausage in links remove the casings
- 1 large yellow onion, diced small
- 4 garlic cloves, finely minced
- 16 ounce grape tomatoes, cherry tomatoes may be substituted; if you have garden tomatoes to use feel free
- ½ cup reduced sodium chicken broth, reduced sodium vegetable broth may be substituted
- 1 large zucchini, quartered or diced (not a fan? omit. Sub with yellow squash or diced bell peppers)
- 14 ounce can crushed tomatoes, do not drain
- Juice of half a lemon
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano, or to taste
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- ½ teaspoon red chili flakes, or to taste
- ½ cup freshly grated parmesan cheese, divided (or as desired)
- pinch granulated sugar, optional but likely necessary
- ¼ cup fresh basil, thinly sliced (or more if desired)
Instructions
- To a large pot, add the water, boil, and cook according to package directions.
- Meanwhile, to a large, high-sided skillet, add the olive oil, sausage, onions, and cook over medium-high heat for about 5-6 minutes, crumbling the sausage and flipping the onions frequently to ensure even cooking.
- In the final minute, add the garlic and cook for 1 minute; stir continuously. If desired, spoon off excess grease or fat, as necessary. Tip – I don't skim or drain any fat because fat is where the flavor is. And later on, you're adding two pounds of tomatoes, a large zucchini, and a pound of pasta; and so even if it looks a bit greasy now, it won't be later when you add everything else into the skillet. The fat will coat and flavor the pasta so it doesn't stick or seem dried out.
- Add the fresh tomatoes, broth, and saute for about 4 minutes, or until tomatoes are soft enough that they'll burst easily when pushed with a spoon. Tip – They don't have to be ultra soft at this point because they'll continue to simmer for another 5 minutes or so in the next step when you add the zucchini.
- Add the zucchini, canned crushed tomatoes, lemon juice, evenly sprinkle with Italian seasoning, dried oregano, salt, pepper, red pepper flakes to taste (omit or use less if you want no traces of heat), bring just to a boil, then reduce the heat and allow the mixture to simmer for about 5 minutes, or until the zucchini is as tender as desired. Stir intermittently. Moisture Tips – If the mixture is overly wet/juicy looking, allow it to boil faster for a couple minutes to allow some of the excess moisture or liquid volume to steam off. If it's at all dry (this is less likely) add an additional splash of broth, to loosen it up.
- Add the cooked pasta, and stir to combine.
- Add half the cheese (or more if desired) and stir to combine. Taste, and if desired, make any necessary flavor adjustments. Flavoring Tips – If it tastes at all boring or flat, it likely needs more salt. I add an additional 1-2 teaspoons at this point because I'm flavoring a very large quantity of food and salt helps bring out the natural essence in veggies and pasta. If you want it spicier, add more red pepper flakes or a pinch of cayenne. If it tastes at all too acidic or harsh, add a pinch of granulated sugar, a pinch at a time and stirring after each addition, until the acidity is balanced. This is the same technique used when making spaghetti sauce or marinara.
- Garnish with fresh basil as desired, additional Parmesan as desired, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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