bowl of rigatoni pasta with spicy sausage and tomato sauce topped with fresh shredded parmesan

"The King" - Rigatoni with Italian Sausage

A staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious!

Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work!

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  • 2 cups basic tomato sauce (recipe below)
  • 3 tbsp olive oil
  • Kosher salt and freshly ground pepper
  • 1 pound rigatoni pasta
  • 1 pound Italian sausage, casings removed
  • Parmigiano-Reggiano, grated


  1. In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes.
  2. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors.
  3. Bring a large pot of salted water to a boil.
  4. Add the pasta and cook according to package directions, or until just al dente.
  5. When the pasta is ready, drain and tip into the pan with the sauce.
  6. Season with salt and pepper and toss
  7. Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano
  8. Serve immediately.



  • 2 (28-ounce) cans of whole, peeled San Marzano tomatoes
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, sliced
  • 8 to 10 fresh basil leaves, depending on size
  • Kosher salt and freshly ground pepper


  1. Put the tomatoes in a deep bowl and crush them with your fingers.
  2. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes.
  3. Add the tomatoes and basil leaves.
  4. Cook over medium-low heat for 30 to 40 minutes
  5. Season lightly with salt and pepper
  6. Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture.
  7. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.