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Sausage & Tomato Rigatoni

Sausage & tomato rigatoni is the perfect midweek meal. This recipe has a homemade creamy tomato sauce, smoked pancetta and tomato & mozzarella sausages with fresh basil.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 2 People


  • 250 g Rigatoni pasta
  • 6 Tomato & mozzarella Sausages
  • 85 g Smoked pancetta
  • 2 tsp Olive oil

Creamy Tomato Sauce

  • 400 g Tinned tomatoes
  • 4 Cloves of garlic
  • 1 White onion
  • 10 Cherry tomatoes
  • 2 tsp Olive oil
  • 200 ml Double cream
  • Sat & Pepper, for seasoning
  • Handful of fresh basil leaves
  • Grated parmesan


  • Place the pasta in a large pan of boiling salted water. Follow packet cooking instructions, normally rigatoni will take 10-12 minutes to cook.
  • Meanwhile, remove the skin off of the sausage and portion into small mealball size portions. Cook in a pan on a medium heat with the olive oil after 5 minutes of cooking, add the pancetta to the pan and cook for an addition 5 minutes.
  • While the meat is cooking, in a pan cook the diced onions with the olive oil, as they begin to soften add the sliced garlic. After a few more minutes add in the tomato sauce and cook for another 5 minutes.
  • Place the tomato sauce in the blender and loosen it with double cream, to the desired consistency, I added around 200ml.
  • Drain the pasta, add in the tomato sauce, sausages and pancetta and stir together.
  • Serve with fresh basil leaves and grated parmesan.
Keyword basil, garlic, midweek meal, onions, pasta, Rigatoni, sausages, tomato sauce