Spicy Sausage Rigatoni

There's a particular kind of Tuesday that calls for a bowl of something bold — and this spicy sausage rigatoni is exactly that. Picture this: crumbled Italian sausage sizzling until deeply golden, a generous pinch of red pepper flakes blooming in the oil, and a tomato sauce that simmers low and slow until it's rich, velvety, and just a little bit fiery. Toss in ridges of al dente rigatoni built to catch every drop of sauce, finish with a shower of Parmesan and fresh basil, and you've got a weeknight dinner that tastes like it took all day (it didn't). Whether you're cooking for a cozy night in or feeding a hungry crowd, this dish delivers big flavor with minimal fuss — comfort food with a kick. Let's get cooking!

Ingredients

• 1 tablespoon butter

• 3 cloves garlic, minced

• 1 small yellow onion, minced

• 2 stalks celery, minced

• 2 carrots, minced

• 12 ounces ground spicy Italian sausage

• 1 teaspoon dried oregano

• 1/2 teaspoon red pepper flakes

• 1 1/2 teaspoons salt

• 1/2 teaspoon black pepper

• 1/2 cup red wine

• 28 ounce can San Marzano crushed tomatoes, including their juices

• 1/4 cup balsamic dressing

• 10–12 ounces rigatoni

• Parmesan for topping

• Basil or parsley for topping

Instructions

1. Heat the butter in a skillet over medium high heat. Add the garlic, onion, celery, and carrots – sauté for 10 minutes until the vegetables are very soft.

2. Add the ground sausage, oregano, red pepper flakes, salt, and pepper. When the sausage is fully cooked, add the wine and let it simmer until reduced.

3. Add the tomatoes and balsamic dressing to skillet. Let simmer for 20-30 minutes so the sauce reduces to a saucy consistency. The sauce should not be runny.

4. Meanwhile, cook the pasta according to package directions.

5. Add the cooked pasta to the sauce and stir gently to combine. Transfer to a large serving dish and top with parmesan and parsley or basil.