This No-Bake Rigatoni Pasta with Sausage is another pasta dish that is perfect for home-cooks. Expand your repertoire with this easy recipe!
No-Bake Rigatoni Pasta with Italian Sausage
This No-Bake Rigatoni Pasta with Sausage is another pasta dish that is perfect for home-cooks. Expand your repertoire with this easy recipe!
Simple yet restaurant-quality, this dish makes for a perfect weeknight dinner entree! This savory treat is best served with sweet desserts such as Ube Crinkles, Blueberry Cheesecake, and Strawberry Cake.
The best part of knowing this No-Bake Rigatoni Pasta with Sausage recipe is that you do not need the oven to prepare this entree, yet the outcome is so good!
Even kids enjoy this as each bite is filled with the savory and meaty sauce. And the type of pasta used is perfect for this purpose.
I like how the red sauce is balanced well. It has strong, tangy tomato flavors that are balanced well by the aromatics and the Italian sausage.
I once brought this to a potluck. And I got only positive reviews!
And cooking for such a big crowd could not get easier with this recipe. So, what are you waiting for? Gather the ingredients and let’s get cooking!
What is in No-bake Rigatoni Pasta with Sausage?
Here are the only ingredients that you will ever need:
- Rigatoni: It is great for creamy and thick sauces.
- Italian sausage: It is made with pork flavored with different herbs.
- Tomato paste: It gives a tangy rich flavor that also gives the vibrant color of the sauce.
- Vinaigrette dressing: This, along with the tomato paste, is the base of the sauce.
- Onions: This savory entree is made even more flavorful with the sweetness and zing of onions.
- Parmesan cheese: Adding more saltiness and creaminess, you would want heaps of this ingredient in this recipe.
- Parsley: It adds a hint of freshness and its contrasting color makes the dish more appetizing.
How to Make No-bake Rigatoni Pasta with Sausage?
- Cook the rigatoni: Simply follow the package instructions. It must double in size. Mine takes about 20 minutes. But always be guided with the package instructions as different brands may cook differently. And do not overcook it. You want to be al dente for that perfect texture, not mushy at all.
- Prepare the sauce: In a pan, brown the sausage. Stir in the tomato paste, onions, and dressing.
- Combine: Toss together the pasta and sauce until everything is coated well.
- Serve: Garnish with cheese and parsley. Then, serve warm.
What can I use instead of rigatoni?
Rigatoni is short and hollow. And that space inside it, along with the ridges on the outside, makes it an ideal pasta type for dishes like this wherein the sauce is thick and creamy.
But if you do not have it, you can always try other types with the same characteristics. Here are good suggestions:
- penne
- ziti
- rotini
- shells
- Cavatappi
- elbow
More Pasta Recipes
If you are looking for similar recipes, it is worth trying these ones:
- Udon Noodles
- Green Peas Cream Cheese Penne
- One-Pot Chicken Alfredo
- Chicken Noodle Soup
- Spaghetti with Ground Turkey Pasta Sauce
How to Store No-bake Rigatoni Pasta with Sausage?
Refrigerate it for up to 3 days. Just place it in an airtight container. To reheat, you may simply pop it in the microwave oven.
Recipe Tips
- Elevate the spiciness by adding chili flakes.
- I use Italian sausage for this recipe. But you can opt for ground beef, turkey, pork, or even chicken. Just season the meat well.
- You can choose to drain the excess oil first before continuing with cooking the sauce. Personally, I do not discard that when I brown the meat because I do not want to lose the flavor.
NO BAKE RIGATONI PASTA WITH SAUSAGE
Ingredients
- 4 cups rigatoni pasta uncooked
- 1 lb italian sausage slice into small bit sized pieces
- 1 medium red onion
- 1/4 cup tomato paste
- 1/2 cup Kraft Sun Dried Tomato Vinaigrette Dressing
- 1/4 cup chopped fresh parsley
- 1/ 4 cup or more parmesan cheese
Instructions
- Cook Rigatoni pasta according to package instruction. I like mine when the size doubles. About twenty minutes cooking.
- Slice sausage into bit size pieces using scissors. Brown sausage in the large skillet. Drain excess oil if you want. I keep excess oil when I cook this.
- Stir in onion and tomato paste. Stir constantly until onions is tender and sausage is cooked through.
- Stir in the Italian dressing. Turn off heat and add in cooked Rigatoni pasta. Gently mix to coat pasta with the sauce. Sprinkle with parmesan cheese and lots of parsley.
- Stir in sausage mixture into the cooked rigatoni and add in parsley and parmesan cheese.
- Serve hot. Make lots for leftover and just heat it up in the microwave.
Notes
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