Tomato, chilli, basil and crumbled sausage make a mouth-watering combination in this spicy sausage rigatoni. Punchy flavours that all work together SO WELL. Using sausages instead of minced pork or beef in this meal adds extra flavour – due to the seasoning in the sausages. You can also change up the recipe when you want a change by using different flavour sausages.
Using sausages as the protein in this pasta recipe means it's relatively cost effective, and it's ready in under 30 minutes which makes it a winner in my books!
Try different sausage flavours to make this pasta dish different every time! Spicy Italian sausage, herby sausages and chicken sausages are great options.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Cook the pasta in a large saucepan until al dente. Once cooked drain and reserve a cup of the cooking water.
- Whilst the pasta is cooking we're going to make up the sauce, starting with frying the onions, garlic and peppers in a large frying pan.
- Deskin the sausages then fry them up, breaking up any large chunks.
- Spice it up by adding in the dried chilli flakes (red pepper flakes), tomato puree (tomato paste) and some dried herbs along with some tinned tomatoes.
- Add the cooked pasta along with some fresh basil and double cream (heavy cream) and toss it all together to combine.
- Spinkle over a few fresh basil leaves and you're ready to serve!
👩🍳PRO TIP I like rigatoni for this recipe (I love how the sauce soaks into the tubes) but you can use your favourite pasta. Penne, spirali, shells - they all work great.
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This spicy sausage pasta recipe is a flavorful and hearty dish that combines the bold flavors of a spicy tomato sauce with delicious sausages and finished off with some creamy parmesan and cream.
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Spicy Sausage Rigatoni Recipe
- 300 g (10.5oz) dried rigatoni pasta
- 2 tbsp olive oil
- 1 small onion - peeled and finely diced
- 1 red pepper - finely chopped
- 2 cloves minced garlic
- 1 red or green chilli - finely chopped
- 400 g (14oz) good quality pork sausages
- 2 tbsp tomato puree - paste
- ¼ tsp black pepper
- ½ tsp chilli flakes
- 1 tsp dried oregano
- 400 g (14oz) tin finely chopped tomatoes
- ¼ tsp salt - optional – depending on the saltiness of your sausages
- 60 ml (¼ cup) double (heavy) cream
- Small bunch fresh basil - sliced into strips
- Grated parmesan cheese
- Cook the pasta as per the pack instructions, then drain, reserving one cup of the pasta water.300 g (10.5oz) dried rigatoni pasta
- While the pasta is cooking, heat the olive oil in a large frying pan over a medium-high heat.2 tbsp olive oil
- Add the onion, red pepper, garlic and chopped chilli, and cook, stirring often, for 5 minutes, until the onion starts to soften.1 small onion, 1 red pepper, 2 cloves minced garlic, 1 red or green chilli
- Remove the skins from the sausages, then add the sausage meat to the pan. Fry for 5-6 minutes, breaking up the sausage meat with a wooden spoon, until browned.400 g (14oz) good quality pork sausages
- Add the tomato puree, pepper, chilli flakes and oregano and stir together, then add in the tinned tomatoes. Bring to the boil and simmer for 5 minutes.2 tbsp tomato puree, ¼ tsp black pepper, ½ tsp chilli flakes, 1 tsp dried oregano, 400 g (14oz) tin finely chopped tomatoes
- Give the sauce a taste and add a little salt if needed (you may not need it, depending on how heavily seasoned the sausages are).¼ tsp salt
- Add the cooked pasta, cream and half of the basil. Stir together to combine. If you want to loosen up the sauce, add in splashes of the reserved pasta cooking water whilst stirring.60 ml (¼ cup) double (heavy) cream, Small bunch fresh basil
- Heat for a further 1-2 minutes, to heat through the cream, then turn off the heat.
- Serve topped with the rest of the fresh basil and some grated parmesan.Grated parmesan cheese
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