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4.13 from 8 votes

Rigatoni with Sausage

Recipe from Two Peas and Their Pod

Rigatoni Pasta With Sausage, Marinara Sauce, Mozzarella Cheese, Parmesan Cheese, And Fresh Basil Is The Perfect Recipe For An Easy, Delicious Weeknight Dinner. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: pasta
Servings: 6
Calories: 677kcal


  • 12 ounces rigatoni
  • 1 tablespoon olive oil
  • 1 lb Italian sausage
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups marinara sauce
  • 8 oz fresh mozzarella, cut into pieces
  • 1/2 cup shredded Parmesan cheese
  • Chopped fresh basil, for garnish
  • Crushed red pepper flakes, for garnish


  • Bring a large pot of water to a boil and add a generous amount of kosher salt, about a tablespoon. Cook the rigatoni until al dente, according to package instructions. Drain well. 
  • Meanwhile, in a large sauté pan, heat the oil over moderate heat. Add the Italian sausage and cook, breaking up the meat with a wooden spoon, until it is no longer pink, about 5 minutes. Transfer the sausage with a slotted spoon to a plate that has been lined with paper towels. Discard all but 1 tablespoon of of the fat.
  • Add the onion to the pan and cook for 3 minutes. Stir in the garlic and cook for 2 minutes with the onion.
  • Pour in the marinara sauce and add the sausage back into the pan. Stir well and let the sauce simmer on low for 10 minutes. Add the cooked rigatoni and gently stir until the pasta is well coated with sauce. Add the mozzarella cheese and Parmesan cheese and let simmer for 5 minutes, stirring occasionally, or until the cheese is melted. 
  • Garnish with fresh basil and crushed red pepper flakes, if desired. Serve warm. 


Calories: 677kcal | Carbohydrates: 52g | Protein: 31g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 92mg | Sodium: 1569mg | Potassium: 792mg | Fiber: 3g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 11.9mg | Calcium: 338mg | Iron: 3.2mg