Rigatoni With Sausage

This Rigatoni with Sausage is a comforting, rustic dish that delivers big flavors with minimal effort. The combination of savory Italian sausage, bright pepperoncini peppers, and briny olives creates a complex profile that pairs perfectly with the robust texture of rigatoni. The pasta&# 226;ÂÂs ridges hold onto the thick, wine-infused tomato sauce, ensuring every bite is flavorful. ItÃ¢ÂÂs an ideal weeknight dinner that feels indulgent yet comes together in under forty minutes. Perfect for feeding a hungry family or a group of friends, this recipe balances heat, acidity, and richness. The addition of grated cheese at the end adds a creamy, savory finish that ties all the elements together. Simple, satisfying, and deeply satisfying, itÃ¢ÂÂs a meal youÃ¢ÂÂll want to make again and again.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 374.7

Description

This Rigatoni with Sausage is a comforting, rustic dish that delivers big flavors with minimal effort. The combination of savory Italian sausage, bright pepperoncini peppers, and briny olives creates a complex profile that pairs perfectly with the robust texture of rigatoni. The pasta&# 226;ÂÂs ridges hold onto the thick, wine-infused tomato sauce, ensuring every bite is flavorful. ItÃ¢ÂÂs an ideal weeknight dinner that feels indulgent yet comes together in under forty minutes. Perfect for feeding a hungry family or a group of friends, this recipe balances heat, acidity, and richness. The addition of grated cheese at the end adds a creamy, savory finish that ties all the elements together. Simple, satisfying, and deeply satisfying, itÃ¢ÂÂs a meal youÃ¢ÂÂll want to make again and again.

Ingredients

1 pound Italian Sausage
2 cups Spaghetti Sauce
1/4 cup Pepperoncini Peppers, sliced and drained
1 cup Grated Cheese (such as Parmesan or Pecorino)
1 clove Garlic, minced
1/4 cup Dry Red Wine or Water
1/2 cup Olives, quartered
4 cups Hot Cooked Rigatoni

Directions

1
Remove casing from sausage if necessary and crumble meat into a large skillet over medium heat.
2
Cook sausage until browned, stirring frequently to separate the meat, about 5-7 minutes.
3
Spoon off excess fat from the skillet, leaving about 1 tablespoon for flavor.
4
Add minced garlic to the sausage and cook for 30 seconds until fragrant, being careful not to burn it.
5
Stir in spaghetti sauce, red wine (or water), and sliced pepperoncini peppers.
6
Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes to meld flavors.
7
Add quartered olives and 1/2 cup of grated cheese to the sauce, stirring to combine.
8
Add the hot cooked rigatoni to the skillet and toss gently to coat evenly with the sauce.
9
Serve immediately, topping each portion with the remaining grated cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 374.7kcal

% Daily Value *
Total Fat 22.1g34%
Saturated Fat 7.2g36%
Cholesterol 53.3mg18%
Sodium 798.6mg34%
Total Carbohydrate 12.9g5%
Dietary Fiber 3.8g16%
Sugars 1.1g
Protein 30.5g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If your sausage is already loose (bulk sausage), skip the casing removal step.

For a milder version, use sweet Italian sausage instead of hot or spicy varieties.

You can substitute dry white wine for red wine if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or milk to refresh the sauce.

Feel free to add other vegetables like spinach, mushrooms, or bell peppers for extra nutrition and flavor.

Keywords: rigatoni, sausage, pasta, italian, pepperoncini, tomato sauce, one-pot, weeknight dinner, comfort food, olive, garlic, cheese, spicy, easy, family meal, red wine, simmered, hearty, quick, delicious

Read it online: https://www.chefs-mate.com/recipe/rigatoni-with-sausage/