Spicy Sausage Rigatoni with Charred Tomatoes and Crispy Breadcrumbs
Ingredients
- 1 poundItalian sausage (hot)
- 1 poundrigatoni
- 1½ poundscherry tomatoes
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonsolive oil
- ½ cuppanko breadcrumbs
- ¾ cupparmesan cheese
- ¼ cupfresh basil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 garlic cloves.
- 02
Roughly chop fresh basil.
Method
- 01
Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove sausage from casings and crumble into the pan. Cook for 5–7 minutes, breaking it into small pieces, until browned. Transfer to a plate.
- 03
Add 1 tablespoon olive oil to the same skillet. Add cherry tomatoes and cook for 4–5 minutes, shaking the pan occasionally, until they begin to blister and char.
- 04
Mince garlic and add to the skillet along with red pepper flakes. Cook for 1 minute until fragrant.
- 05
Return sausage to the skillet. Add cooked pasta and toss well, adding pasta water 1/4 cup at a time until the sauce coats the noodles but isn't soupy (you may not need all of it).
- 06
While the pasta finishes, toss panko breadcrumbs with 1 tablespoon olive oil and a pinch of salt in a small skillet over medium heat. Stir constantly for 2–3 minutes until golden and fragrant.
- 07
Divide pasta among bowls. Top with crispy breadcrumbs, grated parmesan, and torn basil. Season with salt and pepper to taste.
Spice Tips
This recipe already packs heat from hot sausage and red pepper flakes. To dial it up further, add 1/4 teaspoon cayenne or a small pinch of smoked paprika. If you prefer milder, use mild sausage and reduce red pepper flakes to 1/4 teaspoon.
For extra creaminess, stir in a splash of pasta water or cream before finishing. The charred tomatoes release their juices and create a light, bright sauce—no heavy cream needed.