Rigatoni Recipe

Boil rigatoni

Bring 4 qt water to a rolling boil in a large pot. Add 1 tbsp kosher salt. Add 12 oz rigatoni and cook until al dente according to package (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain rigatoni and set aside.

Prepare sausages

While water heats, heat 1 tbsp olive oil in a large skillet over medium-high heat. If using sausages whole, brown them on all sides (6–8 minutes) until nicely caramelized and cooked through (internal temp 160°F for pork). If using links and you prefer sliced, brown whole first, then remove and slice on the bias into 1/2-inch pieces and return to skillet to finish. Transfer cooked sausages to a plate and keep warm.

Prepare meatballs

In the same skillet, brown the prepared meatballs on all sides over medium heat, turning occasionally, about 6–8 minutes, until cooked through (internal temp 160°F) and browned. Transfer to the plate with the sausage. Leave any rendered fat in the pan to flavor the sauce; if excessive, drain to about 1 tbsp.

Sweat aromatics

Reduce heat to medium. Add 2 tbsp olive oil to the skillet (or use pan drippings). Add 1 finely chopped yellow onion and sauté 5–7 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly so garlic doesn’t brown.

Build sauce

Stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp red pepper flakes, and 1 tsp sugar (optional). Stir to combine and bring to a gentle simmer.

Simmer and finish

Season sauce with 1 tsp salt and 1 tsp black pepper. Add the browned sausages (whole or sliced) and meatballs to the sauce. Simmer uncovered over low heat 12–15 minutes to allow flavors to meld and to finish cooking the proteins. Taste and adjust seasoning. If sauce gets too thick, add up to 1/2 cup reserved pasta water to loosen. Stir in torn fresh basil leaves just before mixing with pasta.

Add the drained rigatoni to the skillet with the sauce (or return sauce to a large pot and add pasta). Toss gently to coat, adding reserved pasta water a tablespoon at a time if needed to create a glossy sauce that clings to the rigatoni. Cook together 1–2 minutes so pasta absorbs some sauce.

Serve: divide rigatoni and proteins among 3–4 plates (see servings). Sprinkle each portion with grated Parmesan and chopped fresh parsley. Offer extra grated cheese at the table.