Easy Sausage Rigatoni


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Cuisine: Italian American


  • 8 oz uncooked Sfoglini Hemp Rigatoni
  • 16 oz Italian sausage ( spicy or mild)
  • 1/2 medium onion
  • 3 gloves garlic
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 (14 fluid ounce) can crushed tomatoes
  • 1/2 cup heavy/ whipping cream
  • fresh basil, torn to taste
  • salt & pepper
  • freshly grated parmesan cheese


  1. Boil a salted pot of water for the pasta. Cook the rigatoni dente according to package directions.
  2. Meanwhile, saute the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
  3. Stir in the garlic and cook for 1 minute.
  4. Drain a bit of the fat from the pan
  5. Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
  6. Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star