My sauce turned out a bit runny. How can I fix it?

If your sauce is too runny, either simmer everything a bit longer or just let it cool down to thicken. I also find that adding a knob of butter or a bit of Parmesan will help the sauce thicken.

Any shortcuts for chopping all of my vegetables?

Yes! You can run the vegetables through a food processor to get them uniformly chopped / minced a bit faster.

What type of red wine should I use here?

Any full-bodied red wine should work. We love using Cabernet Sauvignon or Zinfandel.

What pairs well with this pasta?

We love making ouru003ca href=u0022https://pinchofyum.com/toasted-bread-and-parmesan-kale-saladu0022u003e Toasted Bread and Parmesan Saladu003c/au003e or u003ca href=u0022https://pinchofyum.com/brussels-kale-caesar-with-cheezy-garlic-croutonsu0022u003eBrussels and Kale Caesar Saladu003c/au003e with this dish. SO GOOD!

Spicy Sausage Rigatoni Recipe

Name: Spicy Sausage Rigatoni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon butter; 1-2 cloves garlic, minced; half of a yellow onion, minced; 2 stalks celery, minced; 2 carrots, minced; 12 ounces spicy Italian sausage (casings removed – just the ground meat); 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 cup red wine; 1 28 ounce can San Marzano tomatoes, including their juices; 1/4 cup balsamic or Italian dressing (optional – for some zing!); 10-12 ounces rigatoni; butter, Parmesan, or basil for topping

Description

This Spicy Sausage Rigatoni is so simple and SO GOOD. Chewy tubes of rigatoni swimming in a delicious sauce made of Italian sausage, San Marzano tomatoes, red wine, and spices.

Ingredients

Scale

1 tablespoon butter
1–2 cloves garlic, minced
half of a yellow onion, minced
2 stalks celery, minced
2 carrots, minced
12 ounces spicy Italian sausage (casings removed – just the ground meat)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup red wine
1 28 ounce can San Marzano tomatoes, including their juices
1/4 cup balsamic or Italian dressing (optional – for some zing!)
10–12 ounces rigatoni
butter, Parmesan, or basil for topping

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Instructions

Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes or so, until the vegetables are very soft.
Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it sizzle out.
Add the tomatoes and optional dressing – simmer for 20-30 minutes so the sauce reduces a bit.
Cook the pasta according to package directions. Add the pasta to the sauce and stir gently to combine. It should be saucy but not runny. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with more wine!

Equipment

Large Pot

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Large Skillet

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Pasta Server

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Prep Time: 10 mins
Cook Time: 30 mins
Category: Dinner
Method: Stovetop
Cuisine: Italian

Keywords: spicy sausage rigatoni, sausage rigatoni, spicy rigatoni