If you follow my posts somewhat regularly, you know that pasta is a very important part of my life. In fact, it gets its own day each week. Every Sunday is pasta night in my house!
I tend to make big batches of Meatballs in Tomato Sauce so we always have some on hand in the freezer, but there are many a Sunday where I open my freezer only to realize I am completely sauce-less. So this recipe for Rigatoni Sausage Arrabbiata is perfect for the nights I want to whip up a quick pasta dinner in no time without sacrificing flavor!
I started making this recipe when I came across Wilmington-based Rockford Catering‘s Tomato Sauce, made by owner and Chef John Wigton. John grew up in Northern Delaware and received his Culinary Arts Degree from Delaware Technical Community College. He has worked in the hospitality business for 20+ years and established Rockford Catering in 2017. And his sauce is legit!
The chunky tomato sauce is flavored with onions, garlic, and basil, and is really great on its own heated up over pasta.
Rockford Catering also (obviously) provides catering services, like this tasty Valentine’s Day menu currently available. Even better, they deliver! The tomato sauce can be delivered (at no additional cost) anywhere within the state of Delaware and within a 45-minute radius of Wilmington or Rehoboth Beach. Order online here.
Rockford Catering’s sauce is vegetarian (they also sell a vegan version), so I decided to add in some hot Italian sausage from my local butcher to enhance the flavor. The result is this super easy Rigatoni Sausage Arrabbiata recipe!
Ingredients:
- 1 (16 oz) box rigatoni
- 1 teaspoon olive oil
- 1 lb hot Italian sausage, removed from its casing (I love that Primal Supply sells it already out of the casing!)
- 1/4 teaspoon crushed red pepper, or more to taste
- 1 (32oz) jar tomato sauce, like Rockford Catering’s Tomato Sauce
- fresh basil, for garnish
Bring a large pot of water to a boil over high heat. Season liberally with salt and cook the rigatoni according to package directions. Before draining, reserve about 1/2 cup of the cooking water.
While waiting for the pot of water to come to a boil, add the olive oil to a medium-sized pot over medium high heat. Add in the hot Italian sausage and crushed red pepper, using a wooden spoon to break up the sausage into crumbles while cooking.
Cook until browned, about 10 minutes.
Add in the tomato sauce, stirring to combine.
Cover and cook over medium low for 10 minutes.
Stir in the reserved cooking water and cook for another 5 minutes.
Top your cooked rigatoni with a ladle or two of the sauce. Garnish with fresh basil if desired.
This has become my go to when I need a quick and tasty pasta dish. The hot Italian sausage enhances the flavors of the sauce and makes for a super delicious meal! Since originally tasting this sauce, I’ve stocked up on jars so that I’m always prepared for my Sunday nights. If you live in the Delaware area, be sure to check out Rockford Catering– they sell their sauce in both 16oz and 32 oz jars.
Ingredients
- 1 (16 oz) box rigatoni
- 1 teaspoon olive oil
- 1 lb hot Italian sausage, removed from its casing (I love that Primal Supply sells it already out of the casing!)
- 1/4 teaspoon crushed red pepper, or more to taste
- 1 (32oz) jar tomato sauce, like Rockford Catering’s Tomato Sauce
- fresh basil, for garnish
Instructions
- Bring a large pot of water to a boil over high heat. Season liberally with salt and cook the rigatoni according to package directions. Before draining, reserve about 1/2 cup of the cooking water.
- While waiting for the pot of water to come to a boil, add the olive oil to a medium-sized pot over medium high heat. Add in the hot Italian sausage and crushed red pepper, using a wooden spoon to break up the sausage into crumbles while cooking.
- Cook until browned, about 10 minutes.
- Add in the tomato sauce, stirring to combine.
- Cover and cook over medium low for 10 minutes.
- Stir in the reserved cooking water and cook for another 5 minutes.
- Top your cooked rigatoni with a ladle or two of the sauce. Garnish with fresh basil if desired.
