RIGATONI IN TOMATO CREAM SAUCE

This Rigatoni recipe is destined to become a family favorite! It’s easy, comforting, creamy and most importantly, ridiculously delicious! This Rigatoni recipe is busting with hot Italian sausage, sweet bell peppers and spinach smothered in a hearty, flavor bursting tomato cream sauce. This rigatoni is creamy addictive comfort food you can’t live without and bonus, it’s make-ahead friendly, freezer friendly and easy to customize with your favorite veggies!
RIGATONI RECIPE
I am loving this cooler Fall weather because soups and PASTA and there are SO many reasons to love this rigatoni pasta!

The TASTE. You guys, this creamy tomato sauce spiked with sausage, peppers and plenty of seasonings has to be one of my favorites IN THE WORLD. It’s chunky, meaty, saucy, creamy, garlicky perfection. The over sized tubes are the perfect vehicle for the staggering delicious sauce.
Pantry friendly: The ingredients for this Rigatoni Pasta are pantry friendly: crushed tomatoes, diced tomatoes, tomato paste, etc., and you can keep sausage stocked in the freezer AKA it’s easy to make at a moment’s notice and always a great clean-out-the pantry meal to use up those veggies.
Less than 30 minutes! I love pastas because they are so quick and easy – especially skillet pastas like Chicken Spaghetti, Tortellini Toscana, Buffalo Mac and Cheese, Lemon Garlic Shrimp Fettuccine, Weeknight Spaghetti Bolognese, Taco Spaghetti and now you can add this Rigatoni recipe to the list! Simply brown the sausage and onions, add the tomatoes, simmer then stir in the cream and spinach.
Make Ahead: These Rigatoni noodles reheats beautifully due to the base of crushed tomatoes. You can reheat it in the microwave, on the stove, or even prep it for Baked Rigatoni by transferring the pasta to a casserole dish, topping with cheese and refrigerating for up to two days until ready to bake.
Freezer Friendly: This Rigatoni Pasta also makes a great freezer meal. You can freeze the pasta in freezer safe containers or transfer it to a casserole dish, top with cheese, cover and freeze for up to three months. Just bake from frozen and dinner is served!!
I’ve included everything you ever wanted to know about rigatoni below.
Olive oil: use quality oil for the best flavor. You may also substitute with your favorite cooking oil.
Italian sausage: I prefer hot Italian Sausage – it will not make your rigatoni spicy, just flavorful. Italian sausage comes seasoned with Italian seasonings, primarily fennel. Fennel is crucial for authentic Italian flavor so if you swap the sausage for beef or turkey, make sure you add some fennel.
Onion: one yellow onion will do the trick. For lazy days, you can substitute with 1 ½ teaspoons onion powder.
Bell peppers: I recommend orange or yellow for their bright, sweet flavor.
Garlic: I use 6-8 cloves garlic and it is divine but feel free to use less if you prefer. You may also use 1-1 ½ teaspoons garlic powder – but the real stuff is so much better!
Red chili pepper flakes: option if you would like spicy rigatoni. You can also add them to individual servings.
Seasonings: This rigatoni is seasoned to perfection with basil, parsley, oregano, thyme, salt, pepper and chicken bouillon (or better than bouillon).
Sugar: I use ½ teaspoon to balance the acidic tomatoes but you can use more or less to taste.
Crushed tomatoes: make sure to use crushed tomatoes in puree without any salt or seasonings added. This recipe uses 1 ½ cups crushed tomatoes so if you can’t find a 15 oz. can, then use a large can and you can freeze the rest or make any number of my pastas or Mexican dishes that use crushed tomatoes.
Fire roasted diced tomatoes: are located next to the traditional diced tomatoes. Fire roasted tomatoes are NOT spicy – the fire simply means they have been roasted which gives them a complex smokiness. If you can’t find fire roasted diced tomatoes, then traditional diced tomatoes work just fine.
Tomato paste: adds concentrated tomato flavor. See my tips on how to freeze tomato paste here.
Heavy cream: is often labeled heavy whipping cream. If you’re trying to save some calories you can use half a cup of half and half or milk whisked with 1 teaspoon cornstarch. If you use the latter two options, make sure to simmer the sauce for a minute or so to thicken.
Spinach: use more or less to taste.How long should you cook rigatoni? Rigatoni noodles will vary in cooking time depending on manufacturer, size, ingredients and actual cooking conditions such as temperature, volume of water etc. but typically 10-14 minutes is appropriate. The package will give you exact cooking times for your rigatoni but I recommend testing it 2-3 minutes before. Like all pastas, rigatoni should not be overcooked but it is particularly important rigatoni remain al dente so the tube can retain its structure, otherwise a limp tube of pasta will collapse and not hold any sauce.
How many people does 1 pound of rigatoni feed? 1 pound of dry pasta will typically feed 4 people, with multiple servings. This Rigatoni Pasta, however, is glammed up with sausage, spinach and peppers which makes it more filling so I would say it comfortably feeds six people. You so you will want to take into consideration, however, what else is being served with the pasta and how big of eaters you have.
HOW TO MAKE RIGATONI
Cook pasta. Cook rigatoni noodles according to package directions in salted water. Drain and set aside.
Cook sausage. Meanwhile, heat oil in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
Add bell peppers. Once the sausage is almost cooked through, add bell peppers, garlic and optional red pepper flakes and cook for an additional 2 minutes. Discard excess grease (if there is any).

RIGATONI
This Rigatoni recipe is destined to become a family favorite! It’s easy, comforting, creamy and most importantly, ridiculously delicious! This Rigatoni recipe is busting with hot Italian sausage, sweet bell peppers and spinach smothered in a hearty, flavor bursting tomato cream sauce. This rigatoni is creamy addictive comfort food you can’t live without and bonus it’s make-ahead friendly, freezer friendly and easy to customize with your favorite veggies!

INGREDIENTS
1 lb rigatoni
1/2 tablespoon olive oil
1 pound Hot Italian sausage casings removed
1 small onion chopped
2 bell peppers (orange or yellow) chopped
6-8 garlic cloves minced
1/4 teaspoon red chili pepper flakes. OPTIONAL for spicy
1 1/2 cups canned crushed tomatoes in puree no salt/seasonings added
1 14.5 oz. can fire roasted diced tomatoes, undrained
2 tablespoon tomato paste
1/2 teaspoon sugar to taste
2 tsp EACH chicken bouillon, dried basil
1 tsp EACH dried oregano,dried parsley
1/2 tsp EACH dried thyme,salt, pepper
3/4 cup heavy cream
2 cups chopped spinach
INSTRUCTIONS
Cook rigatoni according to package directions in salted water. Drain and set aside.
Meanwhile, heat oil in a large pan over medium high heat. Once hot, add sausage and onions and cook while breaking up sausage.
Once the sausage is almost cooked through, add bell peppers, garlic and optional red pepper flakes and cook for an additional 2 minutes. Discard excess grease (if there is any).
Stir in crushed tomatoes, diced tomatoes, tomato paste and all seasonings. Gently simmer for 8 minutes, stirring occasionally.
Stir in heavy cream and warm through. In spinach and allow to wilt, about 1-2 minutes. Stir in pasta until well coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
Garnish with freshly grated Parmesan Cheese and parsley if desired.