This sausage ragu with rigatoni is a dish that strikes the perfect balance between simplicity and bold flavor, making it an ideal meal for busy weeknights or special occasions alike. With tender pasta enveloped in a luscious tomato-based sauce infused with sweet Italian sausage, garlic, and a pinch of red pepper flakes, every bite is deeply satisfying.
What makes this sausage ragu recipe so appealing is its ease of preparation. Unlike traditional ragus that could require hours of slow simmering, this version comes together in under 30 minutes while still delivering incredible depth of flavor. The vibrant, high-quality San Marzano tomatoes are the key to its bold flavors, and a finishing touch of milk rounds out the acidity, creating a beautifully balanced sauce. Parmesan cheese adds a layer of umami, while fresh parsley brings brightness and a pop of color, making this dish both indulgent and fresh at the same time.
Whether cooking for the family or looking for a dish to impress guests, this sausage ragu is a reliable go-to. Serve it with extra Parmesan on the side, pair it with a glass of wine, and you have an effortlessly elegant meal.
Recipe Variations
Spicy Kick: Turn up the heat with more crushed red pepper flakes or use hot Italian sausage.
Creamy Twist: Instead of milk, stir in a splash of heavy cream for a richer texture.
Wine Infused: To add depth of flavor, deglaze the pan with a few tablespoons of red wine before adding the tomatoes.
Herbs: Add fresh basil or a dash of oregano for an aromatic touch.
Protein Swap: Use a ground turkey or chicken sausage instead of pork.
How to Store
- Refrigerate cooled ragu and pasta in an airtight container for up to 4 days.
- Reheat the leftover ragu and pasta in a saucepan with a splash of water or broth. Cook over low heat until heated through.
- Make-Ahead: Freeze the ragu (without the pasta) for up to 3 months. To serve, make fresh pasta and heat the sausage ragu on the stovetop.
Sausage Ragu
Discover the ease of making sausage ragu with rigatoni. This flavorful dish is ready in less than 30 minutes, perfect for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 8 ounces rigatoni or similar tubular pasta
- 1 tablespoon Kosher salt plus more to taste
- 2 tablespoons olive oil
- 3/4 pound sweet Italian sausage removed from the casings
- 1 cup finely chopped onion
- 1 1/2 teaspoons grated garlic
- 1/4 teaspoon crushed red chili flakes
- 1 28-ounce can San Marzano tomatoes, crushed by hand
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/3 cup whole milk
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tablespoons chopped parsley for garnish
Instructions
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the pasta and cook until al dente; drain and set aside.
- Meanwhile, heat 2 tablespoons of olive oil in a sauté pan or deep skillet over medium heat. Add the sausage and cook for 2 minutes, breaking it into smaller pieces. Add the onion and cook, stirring, until the sausage is browned and no longer pink and the onion is translucent. Add the garlic and crushed pepper flakes and cook for 1 minute longer.
Credit: Diana Rattray - Add the tomatoes, tomato paste, and sugar to the pan and bring to a simmer. Reduce the heat to low and cook for 5 minutes.
Credit: Diana Rattray - Add the milk, Parmesan cheese, and drained pasta to the pan. Cook, stirring, until heated through.
Credit: Diana Rattray - Garnish with chopped parsley, and pass the Parmesan! Enjoy!
Credit: Diana Rattray
