Italian sausage and chorizo rigatoni. It’s delicious, super easy to make and perfect on nights when you’re craving a comforting pasta. Smoky chorizo and spicy sausage cooked down in a rich tomato sauce, tossed with chunky rigatoni and plenty of parmesan. This hearty pasta comes together in 30 minutes and will definitely satisfy everyone at your table. Just add some crusty bread and a big side salad.
Why you’ll love this chorizo and sausage pasta
Pasta, sauce and sausages, what could be a better combination? This is a real crowd-pleaser. The sausages add great flavor to a simple sauce and will please every meat-eater at the dinner table.
First we cook the chorizo, then add garlic and onion. It’s super important to add ingredients one at a time to release its flavor and work layer per layer. After this we add the Italian sausage and break it up a little. Then the spices and tomato paste goes in, next we pour in the broth and crushed tomatoes.
Then just simmer the sauce over low heat while you cook the rigatoni, and that’s pretty much all there is to it. Super simple but absolutely mouthwatering.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- Serving more people? Double the ingredients!
- You can make it on the stove, in an Instant Pot or a slow cooker. Do what works for you best.
- Add chopped sun-dried tomatoes or roasted peppers to the sauce.
- Use any pasta shape you have on hand.
- Use soft spicy Spanish chorizo instead of hard and dry variety. Spicy Mexican chorizo will also work great.
- Instead of spicy Italian sausage, use sweet Italian chicken sausage.
- Make Ahead: Of course, the longer the sauce simmers, the better the flavor, if you have the time make the sauce the night before, simmer for one hour, then chill overnight. The following day, place the sauce on the stove, simmer, cook the pasta and serve. Thin out with some pasta cooking water
- Storage: Keep the leftover refrigerated for up to 3 days in airtight containers.
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Italian Sausage and Chorizo Rigatoni
Ingredients
- 12.5 ounces rigatoni
- 2 tbsp olive oil
- 7 ounces spicy smoky spanish chorizo - finely chopped, no casings
- 1 onion - finely chopped
- 5 garlic cloves - minced
- 12.5 ounces spicy Italian sausage - no casings
- 2 tbsp tomato paste
- ⅔ cup chicken broth
- 2 ½ cups crushed tomatoes
- 1 ounce grated Parmesan
- 2 tbsp chopped parsley
- crushed red pepper flakes - for serving (optional)
Spices
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp sweet paprika
Instructions
- Get all the prep done before you start cooking: finely chop the onion and mince the garlic.
Remove the casings from the sausages. Chop the chorizo into cubes. - Heat oil in a large heavy bottomed pot over medium. Add chorizo and cook until it just starts to become crispy, about 2 minutes. Add garlic and onion, cook until soft and fragrant, about 3 minutes. Add Italian sausage, break it up with a wooden spoon or a fork. Cook about 3 minutes.
- Stir in tomato paste and spices, cook for 1 minute. Pour in chicken broth, bring to a boil and simmer for 2 minutes. Add crushed tomatoes, bring to a boil, reduce heat to low and simmer for 15 minutes.
- In the meantime, bring a large pot of generously salted water to a boil and cook rigatoni until al dente. Drain.
- When the sauce is ready, turn off the heat, stir in chopped parsley and grated Parmesan. Taste and adjust salt and pepper to your own liking. Toss with rigatoni.
- Serve with some extra red pepper flakes and lots of grated Parmesan. Enjoy!
Video
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