Description
A rich, rustic pasta coated in a tomato-basil sauce with savory sausage and tender mushrooms.
Ingredients
- Rigatoni pasta
- Crumbled Italian sausage (hot or mild)
- Fresh basil
- Mushrooms, sliced
- Olive oil
- Onion, diced
- Garlic, minced
- Crushed tomatoes or tomato sauce
- Spinach (optional)
- Salt & pepper
- Red pepper flakes
- Parmesan for serving
Instructions
- Cook the rigatoni in salted boiling water until al dente; reserve ½ cup pasta water.
- In a large skillet, heat olive oil and sauté diced onion and garlic until fragrant.
- Add the crumbled sausage and cook until browned and caramelized.
- Stir in sliced mushrooms; cook until soft and lightly golden.
- Pour in crushed tomatoes, season with salt, pepper, and red pepper flakes; simmer 8–10 minutes.
- Fold in chopped fresh basil and spinach until wilted.
- Toss in the cooked rigatoni, adding a splash of pasta water for silkiness. Serve with parmesan.
Notes
- Spinach is optional and can be added for extra nutrition.
- Adjust the level of red pepper flakes according to your spice preference.
- For a vegetarian version, omit the sausage and use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg