Chicken Sausage Rigatoni with Crispy Breadcrumbs

I love a quick and easy pasta for busy weeknights.

And this one is a stunner.

Stunning as in — how can something this simple and quick be this delicious?! That’s what I kept asking myself. It’s just SO GOOD.

Satisfying. Hearty. Not too heavy. And scrumptious, of course.

Sound good? I thought so. This Chicken Sausage Rigatoni with Crispy Breadcrumbs is a bowl full of flavor and textures that your family will love.

I know mine certainly did. And I am mother to two of the pickiest eaters on earth. If they ate it, you know it has to be good.

I love pastas like this. They come together so quickly, have your veggies, starch and protein in one, and taste like they have simmered away on the stove for hours. We have a few flavor shortcuts here.

First, Italian sausage. SO. MUCH. FLAVOR. I prefer the chicken variety because it’s so much leaner and I don’t have to drain off a bunch of fat after rendering it, and you don’t sacrifice any of that amazing flavor.

The sausage is the flavor base for the sauce. We flavor it with lots of onion, garlic, dried herbs, and tomato-y goodness and then add a little richness with some shredded mozzarella and parmesan cheeses. Not a ton! But enough to make this taste just…delicious.

Let’s get into how to make this!

Ingredients You’ll Need for This Chicken Sausage Rigatoni with Crispy Breadcrumbs:

• Dried rigatoni pasta – use any short pasta shape you prefer
• Olive oil
• Sweet or hot Italian chicken sausage – I remove it from the casings before using. You can use any sausage you prefer here, including Italian pork sausage.
• Onion
• Garlic
• Dried Italian herbs
• Crushed red pepper flakes
• Tomato paste
• Canned diced tomatoes – I love the fire-roasted variety here because they add more flavor.
• Shredded mozzarella cheese
• Grated parmesan cheese
• Panko breadcrumbs
• Garlic powder
• Fresh basil

How to Make This Chicken Sausage Rigatoni with Crispy Breadcrumbs:

• Cook the pasta in boiling salted water until it is “el dente.” Do not drain the water – reserve for the pan sauce.
• While the pasta is cooking, heat the olive oil in a large skillet and then add the sausage. Cook, breaking the sausage up, for about 5 minutes.
• Add the onion, garlic, dried herbs, and red pepper flakes to the pan and cook for another 5 minutes or until the onion is starting to soften.
• Stir in the tomato paste and allow it to melt and coat everything in the pan.
• Stir in the canned tomatoes and bring the mixture to a simmer.
• Once the pasta is done, add it to the skillet with the sausage sauce. Add roughly ½ cup of the pasta cooking water as well, and toss everything together until the sauce is coating the pasta noodles well.
• Stir in the cheeses and season, to taste, with salt and pepper. Cook until the cheeses are melted and gooey. Add more pasta water, as needed, to keep everything saucy.
• To make the herby breadcrumb topping, heat up a drizzle of olive oil in a small skillet. Add the panko breadcrumbs, garlic powder, dried Italian herbs, and a pinch of salt. Cook, stirring frequently, until the breadcrumbs are golden and toasty.
• To serve, place the pasta in serving bowls and top with the crispy breadcrumbs, more parmesan cheese, and fresh basil. Serve while hot!

Other Recipes You May Enjoy:

• Chicken Sausage & Swiss Chard Soup
• Sheet-Pan Sausage & Peppers Bowls
• Our Favorite Classic Meatballs
• One-Pan Pepperoni Pizza Pasta Bake
• Our Favorite Red Wine Bolognese

This truly is one that you’ll want to make time and time again. It’s definitely worth of being a staple meal! I know it will be in our house.

So comforting!

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