Name: Creamy Italian Sausage and Tomato Rigatoni
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 3 Italian sausages, casing removed, crumbled; 2 tablespoons tomato paste; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 teaspoons dried oregano; 1 teaspoon red chili flakes; 4 ripe fresh tomatoes, diced; 1/2 cup Marsala cooking wine; 16-ounce box of dried Rigatoni pasta shells; 2 tablespoons olive oil; 1 medium onion, finely diced; 2 cloves of garlic, minced; 1/4 cup chopped fresh basil; 1/2 cup freshly grated Parmesan cheese

Rigatoni Pasta Dish

How long should I cook the Rigatoni pasta?

How much salt should I use while boiling the pasta?

What are some great sauces to use with Rigatoni?

Do I need to rinse the pasta after cooking?

How can I prevent the pasta from sticking together while cooking?

How much sauce should I use per portion of pasta?

Should I add oil to the boiling water when cooking pasta?

How can I add flavor to my Rigatoni pasta?

Taste the robust flavors of Italy right at the comfort of your own kitchen with this Creamy Italian Sausage and Tomato Rigatoni that your whole family will surely love! Creamy, zesty, and packed with bold flavors, this pasta dish is definitely a must-try.

Milk

Wheat

Bacon & Sausage

gram

italian pork sausage

Canned Vegetables

tomato paste

Seasonings

salt

black pepper

dried oregano

red pepper flakes

Fresh Vegetables

tomato

Wine

marsala wine

Pastas & Noodles

shell pasta

Oils

milliliter

olive oil

onion

garlic

fresh basil

Cheese

parmesan cheese

Riboflavin (B2)

Vitamins

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Protein

Dietary Fiber

Carbohydrates

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamin C

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Choline

Water

Niacin (B3)

Alpha-carotene

Beta-carotene

Dietary Folate Equivalents

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Velvety Tomato-Vodka Rigatoni with Prosciutto

Creamy Italian Sausage and Tomato Rigatoni

Meat & Seafood

Produce

Baking Goods

Beverages

Pasta, Sauces, Grain

Dairy

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Bring a large pot of salted water to boil, add the Rigatoni pasta, and cook according to package instructions. Once done, drain and set aside.

In a large pan, heat the olive oil over medium heat. Add your finely diced onion, stirring occasionally until they become translucent.

Crumble in the Italian sausages into the same pan, add the minced garlic and red chili flakes. Cook until the sausage is brown and cooked through.

To the sausage mixture, add the diced tomatoes, tomato paste, Marsala cooking wine, salt, black pepper and dried oregano. Stir everything together and let it simmer over low heat for about 20 minutes, allowing flavors to meld together.

Add the cooked Rigatoni into the sausage and tomato sauce, stir well to ensure every noodle is well coated with the rich sauce.

Remove your pan from heat, and then stir in the chopped fresh basil and grated Parmesan cheese. Serve while hot, garnished with additional basil and cheese if desired.

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