Quick Italian Sausage Ragù with Rigatoni
A rustic, mostly hands-off sausage and tomato sauce. The sausage browns gently with garlic, rosemary, and fennel, then simmers in canned tomatoes until thick. A splash of milk keeps the meat tender.
Nutrition · per serving
≈ estimated- Calories
- 881–898
- Protein
- 40.7–41.3g
- Carbs
- 102–104.9g
- Fat
- 35.2–35.5g
Ingredients
- 1 lb rigatoni (or another short ridged pasta)
- 1 lb italian sausage (casings removed)
- 2 tsp oil
- 2 cloves garlic (thinly sliced)
- 1 medium onion (finely chopped, optional)
- 1 sprig rosemary (or 1/2 tsp dried)
- 1 tsp fennel seeds (skip if your sausage has fennel)
- 1 28 oz can canned tomatoes (whole peeled, preferably San Marzano)
- 2 1/2 tbsp milk (optional, tenderizes the meat)
- 1 tsp sugar (a pinch, only if tomatoes taste acidic)
- 2 tbsp basil (a handful, sliced into ribbons)
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup parmesan (to serve)
Method
- 1
Bring a large pot of well-salted water to a boil. Cook the pasta to al dente, scooping out a mug of pasta water before draining.
- 2
In a wide skillet, warm the oil over medium-low heat. Add the garlic, rosemary, and fennel seeds (and onion, if using). Cook until fragrant and soft, about 30 seconds without onion or 5 to 6 minutes with.
- 3
Squeeze the sausage out of its casing into the pan. Break it up with a wooden spoon and brown gently over low heat so it stays tender. It finishes cooking in the sauce.
- 4
Optional: pour in the splash of milk and let it cook off to tenderize the meat.
- 5
Add the tomatoes, crushing the whole ones with your spoon. Swirl a little water in the empty can and add that too. Bring to a gentle boil, reduce to a simmer, and cook 30 to 40 minutes until thick.
- 6
Fish out the rosemary sprig and skim off excess oil. Season with salt, pepper, and a pinch of sugar if needed, then stir in the basil.
- 7
Toss the drained pasta with the sauce, loosening with pasta water if it needs it. Serve with grated parmesan and extra basil.
