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Rigatoni With Sausage

Roseanna's AMAZING Rigatoni With Sausage

Frank Prichard
Rigatoni With Sausage is a classic! This version is super easy to make and incredibly delicious! One of Mr. Frank Prichard's favorites (founder of Roseanna's Italian Food restaurant in Krebs, Oklahoma), it will become one of your family's favorites as well! Buon Appetito!
Prep Time 10 mins
Cook Time 1 hr
Baking time 10 mins
Total Time 1 hr 20 mins
Course Main Course, Pasta
Cuisine Italian
Servings 6 people


  • Large baking dish
  • Large covered skillet


  • 1 lb rigatoni I used DeCecco
  • 1 lb Italian sausage I used Johnsonville
  • ¼ cup olive oil
  • 1 lb fresh sliced mushrooms
  • 1 onion sliced
  • 1 bay leaf
  • 1 6oz can tomato paste
  • 3 cups water
  • pinch of oregano I used dried Oregano flakes
  • Parmesan cheese grated...as much as you like!
  • salt to taste
  • pepper to taste
  • green onions sliced, as garnish (optional)


  • Preheat oven to 350F.
  • Cut sausage in links of three and brown in pot with hot olive oil.
    Italian sausage cut up in a pan
  • Add onions, mushrooms, bay leaf, and salt and pepper (to taste). Simmer for 15 minutes.
    Italian Sausage, sliced mushrooms, sliced onions, and bay leaf
  • Add tomato paste, oregano and water. Cover and cook slowly for about 1 hour.
    Italian sausage, tomato paste, sliced onions and mushrooms, and bay leaf in a skillet
  • Meanwhile, cook rigatoni in salted boiling water according to package directions. Once cooked, place in a large baking dish.
  • Cover rigatoni with sausage sauce and sprinkle with grated Parmesan cheese. Bake for 10 minutes.
    Rigatoni With Sausage in a baking dish


Enjoy this delicious Rigatoni With Sausage dish!  I like to add some green onions as garnish, and additional Parmesan because you can never have enough Parmesan.  :-)  Buon Appetito!! 
Keyword italian sausage, Pasta, rigatoni
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