Spicy Sausage Rigatoni: Your New Weeknight Obsession!
Sauté spicy Italian sausage with garlic, onion, celery, and carrots for a quick and flavorful weeknight sausage rigatoni.
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
Instructions
- Heat the butter in a large skillet over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for 10 minutes, until the vegetables are very soft.
- Add the spicy Italian sausage, dried oregano, red pepper flakes, salt, and black pepper. Cook, breaking up the sausage with a spoon, until fully cooked.
- Stir in the tomatoes and optional dressing. Simmer for 20-30 minutes, allowing the sauce to reduce and thicken.
- Meanwhile, cook the rigatoni according to package directions until al dente. Drain well.
- Add the cooked pasta directly to the sauce in the skillet. Stir gently to combine, ensuring every piece of pasta is coated.
- Transfer the saucy rigatoni to a large serving dish. Top with grated Parmesan cheese and fresh parsley or basil. Serve immediately with more wine!
Notes
- Use good quality spicy Italian sausage for the best flavor.
- Don't rush sautéing the vegetables; letting them soften properly builds the sauce's base.
- Adjust red pepper flakes to your preferred spice level.
- A splash of red wine adds depth, but can be omitted. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't rush sautéing the vegetables; letting them soften properly builds the sauce's base.
- Adjust red pepper flakes to your preferred spice level.
- A splash of red wine adds depth, but can be omitted. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.