Spicy Sausage and Beef Rigatoni with Fire-Roasted Tomatoes
Spicy Sausage and Beef Rigatoni with Fire-Roasted Tomatoes is an easy meal that is ready in just 30 minutes. The flavors in the meat sauce can’t be beat with the spicy sausage, fire-roasted tomatoes, and red chili pepper served over rigatoni pasta. Perfect for a weeknight meal!
This post is updated with fresh pictures and more recipe detailed information – May 2023
Spice up your dinner routine with this delicious and easy-to-make spicy sausage and beef rigatoni. The combination of sweet and smoky fire-roasted tomatoes with zesty sausage and beef creates the perfect balance of flavors and textures.
With all that flavor, it’s such a benefit that this meal only takes 30 minutes from start to finish. It’s no wonder it’s a family favorite with my group and it will be one of yours too. I try to keep the simple ingredients for this recipe on hand so that when I have no idea what to make or time is of the essence, I can pull together a great dinner.
While the sauce simmers, I gather all the makings for a salad and throw a batch of mini garlic monkey bread in the oven to complete the meal.
Why You’ll Love This Recipe
- It’s pasta!
- Takes 30 minutes to cook.
- The sauce is spicy (but not too spicy) and meaty.
- Such a simple meal that with so much flavor.
Spicy Sausage and Beef Rigatoni with Fire-Roasted Tomatoes
I first saw this recipe on an episode of Rachael Ray’s 30 Minutes Meals many years ago and have been making it ever since. It’s one of those recipes that just doesn’t get old and stays in rotation regularly.
Using a spicy Italian sausage is also delicious in this dish; however, I prefer to use a hot breakfast sausage as that’s typically what I have in my freezer. The key is the spiciness of the sausage. Lean ground beef is also preferred.
Do not skip the fire-roasted diced tomatoes – they make the sauce amazing with their smokiness. Also, don’t skimp on the Parmesan-Romano grated cheese, either. Trust me.
Roasting Red Peppers
I am a girl of simplicity at times, and when dinner needs to be fast, roasting red peppers is not a thing I want to do. On a weekend, absolutely I have done this and they are amazing. Roasted red peppers are great in many recipes, like this easy chicken skillet meal. My favorite brand of roasted red peppers is this one, but if you’re looking for how to roast red sweet peppers, then this is the tutorial you want.
Equipment
- Dutch oven or large pot to cook the sauce in
- Large pot to boil the pasta in
- Measuring cups
- Knife
Ingredients
- ½ jar of red roasted peppers sliced into strips
- 2 tablespoons olive oil
- 1 pound spicy breakfast sausage
- ½ pound lean ground beef
- 1 small red onion chopped
- 4 cloves garlic minced
- 1 Fresno chile pepper thinly sliced (can substitute a jalapeno pepper)
- Salt and black pepper
- 3 tablespoons tomato paste
- 1 cup low sodium beef stock, divided
- 2 cans 15 ounces each diced fire-roasted tomatoes
- 1 pound rigatoni pasta
- grated Parmesan-Romano cheese for serving
- chopped parsley, for garnish
How to make this spicy sausage and beef rigatoni
Step 1
In a Dutch oven or large pot, heat 2 tablespoons olive oil over medium-high heat. Add the sausage and beef; as the meat cooks, crumble the meat and cook for 7 to 8 minutes (until the meat is cooked through). Drain grease and return meat mixture to pot.
Step 2
Stir in the onion, garlic, and hot chili pepper until softened.
Step 3
Season with salt and pepper. Add in the tomato paste and stir for 1 minute, then add ½ cup beef stock and allow the liquid to reduce for 1 minute.
Step 4
Add the fire-roasted tomatoes, ½ cup beef stock, and roasted red bell peppers; simmer to thicken for about 15 – 20 minutes.
Step 5
While the sauce is simmering, cook the pasta according to the package directions for “al dente”. When the pasta is done, measure out 1/2 cup of the pasta cooking water and set it aside.
Step 6
Drain the pasta and add it to the sauce along with the reserved pasta water. Toss to get everything coated and let it cook for another 1-2 minutes. Serve with grated Parmesan-Romano cheese and garnish with chopped parsley.
Tips. Tricks, and FAQs
- Substitute spicy Italian sausage for the hot breakfast sausage.
- I’ve made this with a spicy turkey sausage with great results, too.
- Make it spicier by adding some red pepper flakes, or a dash of cayenne pepper.
- Use fettuccini, rotini, or penne pasta, or your favorite pasta in this recipe.
- Be sure to cook the pasta al dente as it will continue to cook once you toss it with the sauce.
- In place of the chopped fresh parsley, garnish pasta with chopped fresh basil.
- The sausage pasta recipe will keep in the refrigerator. To reheat the pasta, add it to the stove with a splash of beef broth and heat until warm.
- Serve with some garlic or crusty bread and a simple green salad.
Other pasta dishes you may enjoy
- Slow Cooker Baked Ziti (gluten-free)
- Easy 20 Minute One Pan Tuscan Tortellini
- Copycat Olive Garden Alfredo Sauce
- Easy Slow Cooker Lazy Lasagna
Printable Spicy Sausage and Beef Pasta with Fire-Roasted Tomatoes Recipe
Spicy Sausage and Beef Pasta with Fire-Roasted Tomatoes
Equipment
- Dutch oven or large pot to cook sauce in
- Large pot to cook the pasta in
- knife
Ingredients
- ½ jar of red roasted peppers, sliced into strips
- 2 tablespoons Olive Oil
- 1 pound spicy breakfast sausage
- 1/2 pound lean ground beef
- 1 small red onion, chopped
- 4 cloves garlic, minced
- 1 Fresno chile pepper, thinly sliced (can substitute a jalapeno pepper)
- Salt and black pepper
- 3 tablespoons tomato paste
- 1 cup low sodium beef stock, divided
- 2 cans (15 ounces each) diced fire-roasted tomatoes
- 1 pound box Rigatoni pasta
- grated Parmesan-Romano cheese
- chopped parsley for garnish
Instructions
- In a Dutch oven or large pot, heat 2 tbsp. olive oil over medium-high heat. Add the sausage and beef; as the meat cooks, crumble the meat and cook for 7 to 8 minutes (until the meat is cooked through). Drain grease and return meat mixture to pot.
- Stir in the onion, garlic, and hot chili pepper until softened; season with salt and pepper.
- Add in the tomato paste and stir for 1 minute, then add 1/2 cup beef stock and allow the liquid to reduce for 1 minute.
- Add the fire-roasted tomatoes, 1/2 cup beef stock, and roasted red bell peppers; simmer to thicken for about 15 – 20 minutes.
- While the sauce is simmering, cook the pasta according to the package directions for “al dente”. When the pasta is done, measure out 1/2 cup of the pasta cooking water and set it aside.
- Drain the pasta and add it to the sauce along with the reserved pasta water. Toss to get everything coated and let it cook for another 1-2 minutes. Serve with grated Parmesan-Romano cheese and garnish with chopped parsley.
Notes
- Substitute spicy Italian sausage for the hot breakfast sausage.
- Use fettuccini, rotini, or penne pasta, or your favorite pasta in this recipe.
- In place of the chopped parsley, garnish pasta with chopped fresh basil.
- The sausage pasta dish will keep in the refrigerator. To reheat the pasta, add it to the stove with a splash of beef broth and heat until warm.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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