Rigatoni Italian Pork Sausage Arrabbiata


Main Dish
Rigatoni Italian Pork Sausage Arrabbiata

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    Arrabbiata is a spicy sauce that literally translates from Italian to mean “angry.” But, we promise you’ll be anything but angry when you try this spicy Italian pork sausage pasta dish.

    Click to watch Chef Edi make his Rigatoni Italian Pork Sausage Arrabiata recipe.

    For more recipes from Chef Edi, visit HSTV.com.

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    Servings and Ingredients

    Serves 6
    1 package(s) (1-lbs.) Gustare Vita rigatoni pasta, dry
    2 tbsp. Gustare Vita extra virgin olive oil
    1 large white onion, chopped
    ½ lbs. ground Italian sausage
    ½ c. Pinot Grigio white wine
    1 bottle(s) (17.5-oz.) Gustare Vita Arrabbiata pasta sauce
    2 tbsp. water
    2 tbsp. fresh basil, sliced, plus additional for garnish
    1 package(s) (8-oz.) whole cremini mushrooms, wiped clean, stemmed, and sliced
    Hy-Vee salt
    1 c. Hy-Vee heavy whipping cream, or Hy-Vee half-and-half
    2 oz. Pecorino Romano cheese, shredded, plus additional, shaved, for garnish
    Hy-Vee crushed red pepper, for garnish

    Things To Grab

    • Large stockpot
    • Colander
    • 2 large skillets
    • Wooden spoon


    1. Bring a large stockpot of lightly salted water to a boil over high heat. Cook rigatoni according to package directions; drain and set aside.

    2. Heat olive oil in a large skillet over medium-high heat. Add onions; cook 2 to 3 minutes or until slightly softened. Add Italian sausage, breaking up large pieces with a wooden spoon. Cook until sausage is browned, about 5 to 7 minutes.

    3. Deglaze pan with Pinot Grigio, scraping up any browned bits from the pan. Stir in Arrabbiata pasta sauce, water, and basil. Add heavy cream all at once and whisk into sauce. Reduce heat to medium-low and cook 10 minutes or until sauce begins to thicken.

    4. Meanwhile, in a separate large skillet over medium-high heat, saute mushrooms with salt until softened, about 5 minutes. Add mushrooms to pasta sauce. Continue cooking for an additional 5 to 10 minutes.

    5. Stir in cooked pasta until well combined and heated through. Stir in cheese until melted. Divide pasta between 6 serving plates and garnish with additional basil, shaved Pecorino Romano, and crushed red pepper, if desired.

    Nutrition facts


    680 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 80mg
    • Sodium: 740mg
    • Total Carbohydrates: 71g
    • Protein: 22g

    Daily Values

    Iron 20%
    Calcium 15%
    Vitamin D 6%
    Potassium 6%