Rigatoni with Sausage and Spicy Tomato Sauce

This recipe was an instant favorite in our house; it was incredibly easy to make and sooo good!

My husband and I are big fans of spicy food, so we really enjoyed this one.  It’s not eye-watering spicy, but just enough heat and flavor to add a little kick.  The original recipe for this dish included heavy cream. I wanted to lighten it up a little so I changed it up a bit, but I bet it would be super good with cream!! You could probably skip the milk as well if you want a more tomato-style sauce.

Here’s the recipe for Rigatoni with Sausage and Spicy Tomato Sauce:

Inspired by the recipe: Sausage with Rigatoni and Tomato Cream Sauce

1 Package of Rigatoni pasta, cooked to al dente

1 Tablespoon of olive oil

2 Tablespoons of butter

2 Tablespoons of flour

1 cup milk (I used 1%-that’s what I had in my fridge)

1 Pound of Italian Sausage, casings removed

1 Large yellow onion (or 2 small), thinly sliced

2 Medium garlic cloves, chopped

1 Cup chicken stock

1 Can of Ro-Tel tomatoes

1/2 Teaspoon of salt (or to taste)

1/2 Teaspoon black pepper (or to taste)

1 Teaspoon red pepper flakes (I may have used more like 1 1/2 teaspoons; add in 1/2 teaspoon at a time until you have the desired flavor.  I like spicy food, so I add more!)

1/2 Teaspoon cayenne pepper

1 Teaspoon chili powder

1 Teaspoon garlic powder or salt

Large handful of parmesan cheese, plus extra to sprinkle on top

Cook the pasta al dente, according to package directions.

Heat olive oil in a large skillet.  Once the olive oil is heated, add the butter and allow it to melt.  Add the onion and saute it until it begins to caramelize.  Remove the Italian Sausage from the casings and add it to the sauteed onion; break the sausage up with a wooden spoon as it cooks and brown it until it is completely cooked through.  Add the garlic and cook for about 2-3 more minutes, then drain the extra fat.

After you’ve drained the fat, add 2 tablespoons of flour to the sausage/onion mixture and cook for 1 minute.  Add the chicken stock and bring it to a boil, then allow it to boil for 2-3 minutes or until the broth has reduced.  I reduced it by about half so the pasta would be thicker.  Add the Ro-tel tomatoes and bring to a boil, then reduce the heat to a simmer and allow it to simmer for about 5 minutes.  Add the milk, then bring back to a boil.  Once the sauce has begun to boil again, reduce back down to a simmer and allow it to simmer for 5 minutes more.  Add the red pepper flakes, cayenne pepper, chili powder, garlic salt or powder, and salt and pepper and stir to combine the ingredients.  I allowed the sauce to simmer for about another 10 minutes, but you don’t have to do this step if you don’t want to or are short on time.

Add the cooked pasta to the sauce and stir to combine.  Add a large handful of parmesan cheese to the pasta and combine.  I also sprinkled a little extra parmesan cheese on top before serving.

I served this pasta with homemade garlic bread with parmesan cheese; the bread was great for dipping in the sauce.  So yummy!!!!