Uploaded June 2026 | Updated September 2026, 2 weeks ago
This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did. Visit wildgrain.com/brian and use code brian at checkout to receive $30 off your first box PLUS free Croissants for life!
▶️WATCH NEXT:
Tavern Style Pizza (for homemade Italian Sausage Recipe): youtu.be/jvzX7-JnZb4?si=P8gpvnKc5bkkR-Im
Five 15-Minute Pasta Sauces: youtu.be/U4NZllj854o?si=WVn9bERrP8HhO5-w
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
MEAT CHOPPER: amzn.to/4uzSZHz
BOX GRATER: amzn.to/4fDnwjV
WOODEN SPOON: amzn.to/4ehHX3w
SQUEEZE BOTTLE: amzn.to/4e2l0CA
6.75 QT DUTCH OVEN: amzn.to/4fb8NMJ
CALABRIAN CHILIS: amzn.to/4uCc6ki
SAMBAL CHILI PASTE: amzn.to/4e5NxHt
DECECCO RIGATONI: amzn.to/4vG0Kwl
CUTTING BOARD: amzn.to/341OgnD
PORTABLE BUTANE BURNER: amzn.to/4fIgtX7
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced
For Serving:
▪Red pepper flakes
▪Cracked black pepper
▪Extra Parm
▪Olive oil
Instructions:
Preheat oven to 425°F/220°C.
Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.
Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.
Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.
Stir in the rigatoni until fully submerged.
Bake uncovered for 20 minutes, stirring every 5 minutes.
CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.
Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.
CHAPTERS:
0:00 Cooking and breaking down the pork
3:00 Adding aromatics and liquids
6:10 Adding rigatoni and baking
11:27 Finishing the dish
15:07 Time to serve (how a GOOD pasta should sound)
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
This one pot spicy sausage rigatoni is rich, creamy, a little spicy, and tastes like it took way more work than it did. Visit wildgrain.com/brian and use code brian at checkout to receive $30 off your first box PLUS free Croissants for life!
▶️WATCH NEXT:
Tavern Style Pizza (for homemade Italian Sausage Recipe): youtu.be/jvzX7-JnZb4?si=P8gpvnKc5bkkR-Im
Five 15-Minute Pasta Sauces: youtu.be/U4NZllj854o?si=WVn9bERrP8HhO5-w
📝 DETAILED RECIPES ON MY BLOG: brianlagerstrom.com/recipes
🔪MY GEAR:
MEAT CHOPPER: amzn.to/4uzSZHz
BOX GRATER: amzn.to/4fDnwjV
WOODEN SPOON: amzn.to/4ehHX3w
SQUEEZE BOTTLE: amzn.to/4e2l0CA
6.75 QT DUTCH OVEN: amzn.to/4fb8NMJ
CALABRIAN CHILIS: amzn.to/4uCc6ki
SAMBAL CHILI PASTE: amzn.to/4e5NxHt
DECECCO RIGATONI: amzn.to/4vG0Kwl
CUTTING BOARD: amzn.to/341OgnD
PORTABLE BUTANE BURNER: amzn.to/4fIgtX7
AMAZON STORE: amazon.com/shop/brianlagerstrom
**As an Amazon Associate I earn from qualifying purchases**
RECIPE:
Ingredients
▪Olive oil, for searing
▪680g (1½ lbs) hot Italian sausage
▪250g (1 large) onion, grated
▪20g (5–6 cloves) garlic, minced
▪50g (3½ tbsp) Calabrian chilies, chopped
▪15g (2½ tsp) fine salt, divided
▪1 28oz can (794g) crushed tomatoes
▪5g (1 tsp) granulated sugar
▪1000g (4 cups) water
▪454g (1 lb) dry rigatoni pasta
▪100g (7 tbsp) heavy cream
▪50g (1 cup) aged Parmesan, finely grated, plus more for serving
▪10g (¼ cup) fresh basil, minced
For Serving:
▪Red pepper flakes
▪Cracked black pepper
▪Extra Parm
▪Olive oil
Instructions:
Preheat oven to 425°F/220°C.
Heat long drizzle of olive oil in dutch oven over medium-high. Add the sausage and brown it, crumbling as fine as possible until nearly cooked.
Add grated onion, minced garlic, Calabrian chilies, and half of the salt. Cook for 2-3 mins, til softened.
Add tomatoes, water, remaining salt, and sugar. Stir and bring to a simmer.
Stir in the rigatoni until fully submerged.
Bake uncovered for 20 minutes, stirring every 5 minutes.
CAREFULLY pull from the oven. Stir in basil, cream, and parm. Adjust seasoning with salt. Let rest at least 10 mins.
Serve topped with grated parm, red pepper flakes, cracked black pepper, and olive oil.
CHAPTERS:
0:00 Cooking and breaking down the pork
3:00 Adding aromatics and liquids
6:10 Adding rigatoni and baking
11:27 Finishing the dish
15:07 Time to serve (how a GOOD pasta should sound)
🎧MUSIC:
EPIDEMIC SOUND epidemicsound.com/referral/ccpjb3
