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Whip up this cozy baked rigatoni with sausage and enjoy serious restaurant vibes right from your own kitchen. Creamy tomato sauce sticks to every pasta nook, tasty Italian sausage kicks up the flavor, and cheesy topping gives you that gooey, golden forkful.
I came up with this when friends dropped by unexpectedly for dinner. They couldn’t believe it didn’t take all night to pull together since most of the work happens in the oven while you chill with your crew.
Tasty Ingredients
- Mozzarella cheese: You’ll want a generous layer for that melty, bubbling top. Grab a block to shred, it melts better than the bagged stuff
- Rigatoni pasta: Its big tube shape hangs onto loads of sauce in each bite
- Heavy cream: Keeps everything silky and thick so the sauce is never grainy
- Fresh herbs: Chop up some parsley and basil—they really brighten up the finished dish
- Crushed tomatoes: Gives you that classic tangy flavor and rich texture. San Marzano is top-notch if you can swing it
- Dry white wine: Just a splash makes the sauce pop by picking up all those tasty browned bits
- Onion and garlic: The base of your flavor—they’ll make your kitchen smell amazing
- Italian sausage: Tons of flavor and a good protein punch. Go with spicy or mild, whatever you like
Easy Step-by-Step Directions
- Get things baking:
- Mix your cooked rigatoni with the finished sauce, toss so it coats everything, dump into a baking dish, sprinkle a mountain of cheese over the top, then pop it into the oven. Let it bake until you see the cheese melt and bubble—usually about 5 to 10 minutes.
- Make that sauce:
- Tip in crushed tomatoes, salt, and pepper, then cover and let it simmer about 10 minutes. This is where everything comes together. After that, pour in your fresh herbs and cream for a dreamy pink sauce.
- Pour in the wine:
- Now add the white wine, scraping the bottom of the skillet so nothing tasty gets left behind. Cook it so the wine nearly disappears, about 5 minutes.
- Build those flavors:
- Chop up onion and garlic, add them to the browned sausage, and cook for 2 or 3 minutes just till the onion looks soft, not brown. This gets the whole sauce base going.
- Brown your sausage:
- Drizzle olive oil in a big skillet over medium heat, remove sausage casings, and break the meat into small chunks. Sauté until no pink’s left—about 5 minutes. The brown bits make everything better.
- Boil your pasta:
- Bring a pot of salted water to a boil, toss in your rigatoni, and cook it just shy of done (about 1-2 minutes before the box says). It’ll finish up in the oven and stay perfectly tender—not mushy.
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The heavy cream is really what brings this dish together. I tried using milk once to make it lighter, but the sauce ended up separating. Go with cream for that rich, smooth finish—it keeps the sauce together even after baking and just makes it taste extra special.
Switch It Up
This dish is crazy flexible. If you want something lighter, use ground chicken or turkey instead of sausage. For a veggie spin, grab plant-based sausage, or skip the meat and load up on sautéed mushrooms, zucchini, and bell peppers. It’s still super tasty and filling either way.
How to Store It
Leftovers are even better the next day. Just seal them in the fridge and they’ll last 4 days easy. To warm up, you can cover and bake at 350°F for around 20 minutes, or pop single servings in the microwave under a damp paper towel to keep them moist. Flavors only get better as it sits.
How to Serve
This baked rigatoni is plenty by itself, but a crisp salad with vinaigrette is a nice fresh bite next to it. If you want to go all-in, pair with garlic bread for those saucy edges. Pour a glass of the white wine you used in the dish—trust me, it’s worth it.
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Recipe FAQs
- → What if I don't have rigatoni?
No worries! Penne or ziti work just as well since they're great for grabbing the sauce.
- → Can I swap sausage with another meat?
Sure thing! Ground turkey or beef are good options, but the spices in Italian sausage add extra flavor.
- → How do I make this vegetarian?
To keep it plant-based, use veggie sausage, or toss in some sautéed zucchini, mushrooms, or eggplant instead.
- → Can I get it ready in advance?
Yep! Cook the pasta and sauce beforehand, then combine them. Wait to bake it until you're ready to eat.
- → Which cream should I use?
Choose heavy cream or one with 25-35% fat for a silky result. Don't have that? Half-and-half or milk could do, but the dish won't be as rich.