Homemade Sausage Rigatoni Recipe
in a tomato sauce with sun dried tomatoes, spinach, and topped with fresh mozzarella and pesto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sausage
In a large skillet, heat the olive oil over medium heat. Add the bulk Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
- 3
- 4
Make the Sauce
Pour in the crushed tomatoes and stir in the chopped sun-dried tomatoes. Season with salt and black pepper. Allow the sauce to simmer for about 10 minutes, stirring occasionally.
- 5
Incorporate Spinach
Add the chopped spinach to the sauce and stir until wilted, about 2-3 minutes.
- 6
Combine Pasta and Sauce
Add the drained rigatoni to the skillet and toss to coat the pasta in the sauce evenly. Cook for an additional 2-3 minutes until everything is heated through.
- 7
Add Mozzarella
Remove the skillet from the heat and gently fold in the diced fresh mozzarella until it begins to melt.
- 8
Serve
Serve the sausage rigatoni hot, drizzled with pesto sauce and garnished with fresh basil. Enjoy!