Rigatoni With Sausage and Parmesan

Rigatoni With Sausage
Rigatoni With Sausage. Photo: Diana Rattray
  • 113 mins
  • Prep: 25 mins,
  • Cook: 88 mins
  • Yield: Serves 4 to 6
Ratings (27)

This rigatoni recipe is one of our favorite meals now. The dish is made with a creamy, meaty Bolognese style sauce and wonderful Parmesan cheese topping. You can serve this hot immediately, or put it in a baking dish, cover with foil, and refrigerate. When it's nearly time to eat, top the rigatoni with some Parmesan cheese and bake, covered, about 30 minutes, or until it's hot.

Cream cheese gives the sauce a rich and creamy texture. If you prefer a lighter sauce, omit the cream cheese, or add about 1/4 cup of light cream to the sauce.

Serve this rigatoni with a tossed salad or Caesar salad and hot garlic bread.

Make sure to have extra some fresh Parmesan on the table for sprinkling!

See Also
Rigatoni Bake With Ground Beef and Cheese

What You'll Need

  • 1 pound bulk Italian sausage, mild
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 medium carrot, finely chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 large can (28 ounces) plum tomatoes, crushed
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 1/2 cup dry red wine
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried leaf basil
  • 1 teaspoon sugar
  • 4 ounces cream cheese
  • salt, to taste
  • 1 pound rigatoni pasta
  • 1/2 cup Parmesan cheese, divided
  • 1 tablespoon freshly chopped parsley, optional

How to Make It

  1. In a large saucepan or deep skillet, cook the sausage until no longer pink, breaking into small pieces as it browns. Remove and drain; pour off any fat left in the skillet.
  2. Put the butter and olive oil in the skillet and heat over medium heat. Add onion, carrot, and celery and cook, stirring, for about 4 minutes, until softened. Add the garlic and cook for 1 minute longer. Stir in the tomatoes, tomato paste, water, and wine. Add pepper and basil and sugar. Add the sausage to the sauce. Bring to a boil, reduce heat to low, and simmer, uncovered, for 10 minutes. Cover and simmer for about 1 hour.
  1. Meanwhile, just before the sauce is done, cook pasta in boiling salted water following package directions. Drain in a colander and rinse with hot water.
  2. Add the cream cheese to the tomato sauce and add salt to taste; stir until cream cheese is melted.
  3. Combine the hot drained pasta with the sauce mixture and about half of the Parmesan cheese.Mix to blend.
  4. Put the pasta mixture in a serving dish and sprinkle with the remaining Parmesan cheese. Sprinkle with parsley, if using.
  5. Serve hot and have more Parmesan cheese at the table.


Nutritional Guidelines (per serving)
Calories 835
Total Fat 39 g
Saturated Fat 16 g
Unsaturated Fat 20 g
Cholesterol 78 mg
Sodium 870 mg
Carbohydrates 86 g
Dietary Fiber 7 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)