I Make Giada De Laurentiis' Famous Pasta on the Busiest Weeknights: Rigatoni with Sausage & Goat Cheese
Spicy Italian sausage browned with garlic, crushed San Marzano tomatoes, and creamy goat cheese that melts into an effortless sauce.
- Ready in 20 minutes from start to finish.
- Goat cheese adds tangy richness without requiring heavy cream.
- Ridged rigatoni pasta catches both the meaty bits and the creamy sauce.
I have made this pasta on birthdays, moving days, and frantic school nights. It never fails to feel special while demanding almost zero effort.
The goat cheese is the secret genius of the recipe: unlike mozzarella which gets stringy, fresh chèvre melts completely into the tomato sauce, softening its acidity into pure silk.
I Make Giada De Laurentiis' Famous Pasta on the Busiest Weeknights: Rigatoni with Sausage & Goat Cheese
When weeknights get chaotic, Giada's famous Rigatoni with Sausage and Goat Cheese is the ultimate savior. As sweet Italian sausage browns with garlic and red pepper, crushed plum tomatoes simmer briefly. Stirring in fresh goat cheese at the very end melts into a pink, velvety sauce that clings to every ridge of the rigatoni.
Ingredients
- 1 lb (450g) rigatoni or penne rigate
- 1 lb (450g) sweet or spicy Italian pork sausage (casings removed)
- 3 cloves garlic, minced
- 1 can (28 oz) crushed San Marzano tomatoes
- 4 oz (115g) fresh creamy goat cheese (chèvre), crumbled
- 1/2 cup fresh basil leaves, chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- Kosher salt and black pepper to taste
Directions
Boil Rigatoni
Bring a large pot of salted water to a boil. Cook rigatoni for 11 minutes until al dente. Reserve 1/2 cup cooking water, then drain.
Brown Sausage & Garlic
Heat olive oil in a large deep skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon into bite-sized crumbles, for 6 minutes until browned. Add garlic and cook 1 minute.
Simmer Sauce
Pour in crushed tomatoes. Season with salt and pepper. Simmer over medium-low heat for 8 minutes to thicken.
Melt Goat Cheese & Toss
Remove skillet from heat. Add crumbled goat cheese and stir until completely melted into the sauce. Add drained pasta and basil, tossing to coat. Serve topped with Parmesan.
💡 CHEF'S PRO TIPS
- Use spicy Italian sausage if you love a gentle kick that plays off the creamy goat cheese.
Nutrition Facts
Per ServingCommunity Reviews & Ratings
1 cooks have shared their thoughts on this recipe
The goat cheese makes this taste like a restaurant meal. My entire family licked their bowls clean!