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Rigatoni with Spicy Sausage-Tomato Sauce, Rocket, and Parmesan

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This spicy sausage rigatoni is a hearty, high-protein dish that brings together the bold flavours of Italian-style sausages with a rich, slow-simmered tomato sauce. The addition of peppery rocket and fragrant fresh herbs like basil and oregano provides a bright contrast to the savoury meat, while a splash of dry red wine adds a sophisticated depth to the base. It is a comforting, restaurant-quality meal that is simple enough to prepare in your own kitchen for a satisfying midweek treat.

Perfect for those seeking a nutritious yet indulgent dinner, this recipe uses store-cupboard staples alongside fresh ingredients to create a balanced family favourite. The sauce can even be prepared a day in advance, making it an excellent choice for busy households or weekend meal prep. Serve it in large bowls with an extra grating of Parmesan for the ultimate homemade pasta experience.

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Ingredients for Rigatoni with Spicy Sausage-Tomato Sauce, Rocket, and Parmesan

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 3 garlic cloves, chopped

  • 900g fresh hot Italian sausages, casings removed

  • 120ml dry red wine

  • 1 800g can diced tomatoes in juice

  • 1 800g can crushed tomatoes with added puree

  • 230g rigatoni

  • 2 cups (packed) fresh rocket, stemmed

  • 1/2 cup thinly sliced fresh basil leaves

  • 1 tablespoon chopped fresh oregano

  • 60g freshly grated Parmesan cheese

How to make Rigatoni with Spicy Sausage-Tomato Sauce, Rocket, and Parmesan

Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot. Add wine, diced tomatoes with juice, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavours, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Stir pasta, rocket, basil, and oregano into tomato sauce. Simmer until rocket wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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