Print

Spicy Italian Sausage Rigatoni in Creamy Marinara Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

This Spicy Rigatoni with Sausage recipe delivers a rich, creamy pasta dish with bold Italian flavors. Featuring spicy Italian sausage, aromatic fennel seeds, red pepper flakes, and a luscious blend of marinara, cream, and Parmesan, this meal comes together in just 30 minutes, making it a perfect weeknight dinner for six servings. Topped with fresh basil and extra Parmesan, it’s a delightful comfort food with a spicy kick.

Ingredients

Meat and Aromatics

  • 10 oz spicy Italian sausage (no casing, if in casing remove from casing)
  • 1 medium yellow onion (diced)
  • 1 teaspoon fennel seeds
  • 2 large cloves garlic (minced)

Spices and Sauces

  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon pepper
  • 3 cups marinara sauce
  • 2 sprigs basil
  • ½ cup cream
  • ½ cup grated Parmesan cheese

Pasta and Garnishes

  • ⅔ cup pasta water (reserved)
  • 1 lb rigatoni pasta
  • More basil and Parmesan for topping

Instructions

  1. Cook the Sausage: On medium-high heat, place the spicy Italian sausage in a large pan. Use a spatula to break it up into pieces about an inch to half an inch in size. Cook until browned, about 3-5 minutes.
  2. Remove Sausage: Using a slotted spoon, remove the browned sausage pieces from the pan and set aside, leaving the oil and drippings in the pan.
  3. Sauté Onions and Fennel Seeds: Add diced onion and fennel seeds to the pan with the remaining oil. Reduce heat to medium and sauté the onions until they are almost translucent, approximately 5 minutes.
  4. Add Garlic: Stir in the minced garlic and cook for about 1 more minute. Remove any excess oil from the pan if desired.
  5. Add Spices and Sauce: Add the red pepper flakes, ground pepper, marinara sauce, and basil sprigs to the pan. Cook the mixture together for 5 minutes to allow flavors to meld.
  6. Create Creamy Sauce: Stir in the cream and grated Parmesan cheese until well combined and the sauce thickly coats the noodles. Remove the pan from heat. Return the cooked sausage back into the sauce.
  7. Cook Pasta: Boil rigatoni according to package instructions but reduce the cooking time by 2 minutes so the pasta is very al dente.
  8. Reserve Pasta Water: Before draining, reserve ⅔ cup of pasta water. Drain the pasta and set aside.
  9. Combine Pasta and Sauce: Add the drained pasta and reserved pasta water to the sauce in the pan.
  10. Finish Cooking Pasta in Sauce: Cook over medium heat, stirring frequently, until the sauce is creamy and the pasta is perfectly al dente, about 2-5 minutes.
  11. Garnish and Serve: Top the pasta with additional fresh basil leaves and grated Parmesan cheese. Serve immediately.

Notes

  • Remove excess oil from the pan after cooking garlic if the sauce seems too greasy to keep the texture balanced.
  • Reserve pasta water to adjust sauce consistency and help the sauce adhere better to the pasta.
  • Cooking pasta until very al dente before finishing in the sauce prevents overcooking during the final step.
  • Use fresh basil for garnish to add a bright, fresh flavor to balance the richness of the dish.
  • If spicy sausage is not available, add extra red pepper flakes to taste for desired heat.

Find it online: https://marthatasty.com/spicy-italian-sausage-rigatoni-in-creamy-marinara-recipe/