Sausage Riggies Recipe

Brown the sausage

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. Add the removed-sausage meat, breaking it up into bite-size pieces with a wooden spoon. Cook until well browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer the browned sausage to a bowl and set aside, leaving rendered fat in the pan.

Sauté onion and pepper

Reduce heat to medium. If the pan is dry, add the reserved tablespoon of olive oil. Add the chopped onion and diced green pepper. Sauté until the onion is soft and translucent, about 5–6 minutes.

Add garlic & red pepper flakes

Stir in the minced garlic and 1/2 teaspoon red pepper flakes. Cook 30–60 seconds until fragrant, stirring constantly so garlic doesn't burn.

Deglaze the pan

Pour in 1/2 cup white wine (or chicken broth) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes.

Build the tomato base

Stir in 28 oz crushed tomatoes and 2 tablespoons tomato paste until combined. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Simmer sauce

Return the browned sausage to the pan and stir to combine. Pour in 1/2 cup chicken or vegetable stock. Reduce heat to low, cover partially, and simmer gently 12–15 minutes to allow flavors to meld, stirring occasionally.

Finish with cream

Stir in 1 cup heavy cream and simmer uncovered 3–5 minutes until the sauce turns a uniform pink-orange color and is slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed.

Cook the pasta

While the sauce simmers, bring a large pot of salted water to a boil. Add 1 lb rigatoni and cook until al dente according to package instructions (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Add the drained pasta to the sauce pan. Toss to coat; if the sauce is too thick, add reserved pasta water a few tablespoons at a time (up to 1 cup) until the sauce clings to the pasta and reaches desired consistency. Stir in 3/4 cup grated Parmesan until melted and incorporated.

Finish and serve

Remove from heat. Stir in torn fresh basil and 2 tablespoons chopped parsley. Taste and adjust seasoning. Serve hot, topped with extra grated Parmesan and an optional sprinkle of red pepper flakes.