Spicy Turkey Sausage Rigatoni Dinner (Print Version)

Spicy Turkey Sausage Rigatoni Recipe is a hearty, flavorful pasta dish. Loaded with rich sauce and a kick, it's perfect for weeknights or cozy gatherings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: High Protein

# Ingredients:

→ Main Pasta & Protein

01 - 1 pound rigatoni pasta
02 - 1 pound spicy ground turkey sausage, casings removed

→ Sauce Essentials

03 - 1 tablespoon olive oil
04 - 1 medium yellow onion, finely diced
05 - 4 cloves garlic, minced
06 - 1 (28 ounce) can crushed tomatoes
07 - 1/2 cup chicken broth
08 - 1/2 cup heavy cream

→ Flavor Boosters & Finishing Touches

09 - 1/2 teaspoon red pepper flakes (or more, to taste)
10 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
11 - 1/4 cup fresh basil, chopped, plus more for garnish
12 - Salt and freshly ground black pepper to taste

# Instructions:

01 - First things first, get a big pot of heavily salted water boiling for your rigatoni. You want it to taste like the ocean, honestly, that's how the pasta gets its flavor! Cook it according to package directions until it's al dente – still has a little bite. This is where I always forget to salt the water, then kick myself later. Don't be like me! Drain it, but remember to save about a cup of that starchy pasta water; it’s liquid gold for the sauce!
02 - While the pasta's doing its thing, heat a large skillet or Dutch oven over medium-high heat. Add your turkey sausage (casings removed, remember?). Break it up with a spoon as it cooks until it’s beautifully browned and crumbled. This usually takes about 5-7 minutes. Don't rush this step; getting a nice sear on the sausage adds so much flavor to the whole Spicy Turkey Sausage Rigatoni. Drain any excess fat, though with turkey sausage, there usually isn't much!
03 - Reduce the heat to medium. Add your diced onion to the skillet with the cooked sausage. Sauté for about 3-4 minutes until it starts to soften and turn translucent. Then, stir in the minced garlic and red pepper flakes. Oh, the smell that fills the kitchen right now! It's incredible. Cook for just another minute until fragrant – don't let the garlic burn, or it'll get bitter, and that's a kitchen disaster I've had way too many times!
04 - Pour in your crushed tomatoes and chicken broth. Give it all a good stir, scraping up any delicious browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes. This lets all those flavors meld together. Sometimes I let it go a bit longer if I have time; the aroma gets even deeper for this Spicy Turkey Sausage Rigatoni.
05 - Uncover the sauce and stir in the heavy cream and about half of your freshly grated Parmesan cheese. The sauce will transform into this creamy, dreamy consistency. If it seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired texture. Taste and adjust seasonings – maybe a pinch more salt, pepper, or those glorious red pepper flakes!
06 - Add the drained rigatoni directly into the skillet with the sauce. Toss everything together until every single noodle is coated in that luscious Spicy Turkey Sausage Rigatoni sauce. Stir in most of the fresh basil, saving some for garnish. Serve immediately, topped with extra Parmesan cheese and a sprinkle of fresh basil. It looks, smells, and tastes like pure comfort, I promise!

# Notes:

01 - Don't forget to salt your pasta water generously; it’s the only chance to season the pasta itself!
02 - Reserving pasta water is critical; it helps the sauce cling to the pasta perfectly.
03 - Freshly grated Parmesan makes a huge difference in flavor and melt-ability, honestly.
04 - For an extra kick, add a dash of hot sauce right at the end with the cream.

# Tools You'll Need:

01 - Large pot
02 - large skillet or Dutch oven
03 - wooden spoon
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 550-650
Total Fat: 25-35g
Total Carbohydrate: 50-60g
Protein: 30-40g

Back