Rigatoni with Spicy Sausage Ragù

This zesty and spicy sausage ragù is super simple to make. Homemade, with fresh local and organic ingredients, this recipe is the perfect balance of healthy and comfort food!

close up spicy rigatoni pic

This recipe is an adaptation of my sausage ragù recipe. Both recipes are equally divine. But this spicy sausage ragù recipe is actually a lot simpler. Fewer ingredients, so you can more likely swing this recipe on the fly (not that my regular sausage ragù recipe doesn’t have few ingredients already!)

Ingredients in Spicy Sausage Ragù

I am not kidding – this recipe has 5 required ingredients and 1 optional, but highly recommended ingredient!

Spicy Italian Sausage (1 pound)

Invest in good-quality spicy Italian sausage. It will bring the majority of the flavor to the dish. This usually means going local. I used Mayor Meats Hot Italian Sausage.

Extra Virgin Olive Oil (3-4 tablespoons)

Don’t slack on high-quality extra virgin olive oil. It adds flavor and health benefits to this dish.

Garlic (1 clove)

One clove goes a long way in this dish.

San Marzano Tomatoes (1 can)

You want to use real San Marzano tomatoes (I have a tutorial here.) Make sure they’re whole tomatoes, processed through a mill or crushed by hand first.

Salt (enough to make the pasta water as salty as the sea)

Rigatoni (500 g)

If you don’t have rigatoni, I suggest pasta types such as fusilli, tagliatelle/fettuccine, or pappardelle (or anything similar to these.) Fresh or dry pasta works great for this recipe.

One Parmigiano Rind*

A parm rind makes a difference. It adds more umami and salt to your sausage ragù as it simmers. If you don’t have one, don’t sweat it.

spicy rigatoni sausage ragù

How to Make Spicy Sausage Ragù

Pour 3 tbsp of EVOO into a pan or small pot

Turn on the burner to low-medium heat, letting the olive oil

Add in your spicy sausage

Cook until almost fully cooked. This may sound strange, but do not brown the sausage.

Toss in one whole clove of garlic.

The garlic is for ‘essence’ in this dish. No need to chop.

Gently pour in your tomatoes

Stir everything together, allowing the tomatoes and sausage to come to a bubbly boil.

Reduce heat to low

If you’re adding a parm rind, now’s the time to add it. Make sure it is covered in the ragù, but not stuck to the bottom.

Bring sauce to a simmer

Allow your sauce to simmer for at least 30 minutes

Boil your pasta water

Make sure the water is as salty as the sea! I suggest using kosher sea salt or Himalayan salt.

Sync your pasta and your ragù

Once your ragù has thickened and is finished simmering, add your pasta to the boiling pasta water.

Cook pasta until al dente

Add pasta directly to the sauce in the pan. Coat generosly. You won’t need the pasta water for this recipe.

Serve your pasta with tons of pecorino or parmigiano reggiano on top.

Let it rain cheese, baby! You can even add a drizzle of extra virgin olive oil if you want too.

Buon Appetito!

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