I have a confession to make: I absolutely hate to meal prep.
Don’t get me wrong—I love the idea of it, and I’ve tried to get my life organized so I can knock it out on a Sunday afternoon. But it turns out I just don’t have it in me.
So when Monday rolls around and I’m standing in the kitchen wondering what I’m going to make for dinner, I often regret this choice.
I’m always after cooking that’s easygoing and genuinely delicious—even better if I can put it together in one skillet without thinking too hard about it, and have dinner ready in not much time at all.
Preferably something that makes it look like this was the plan all along.
Sausage in the freezer and rigatoni in the cupboard have rescued more weeknights than I’d care to admit. I keep them around for exactly that reason.
Here’s what I used:
Ground sausage (or use ground turkey)
Dried rigatoni
Yellow onion
Garlic
Diced tomatoes (in their juice)
Italian parsley
Tomato paste
Italian seasoning
Parmesan cheese
Salt and Pepper
Nothing complicated, just ingredients that know how to work well together.
This recipe comes together in one skillet—unless you count the saucepan for the pasta—and takes about 30 minutes total, which is perfect for days when we’re not interested in making a big production out of dinner.
This one is saucy, savory, and deeply satisfying without feeling heavy. The sausage gives it richness, the tomatoes keep it bright, and the rigatoni holds onto every bit of sauce.
This is simple food that tastes like you tried a lot harder than you did.
Because some nights, comfort is the whole point.
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See you next week!
Saucy Skillet Rigatoni with Italian Sausage
Ingredients:
• 8 ounces uncooked rigatoni
• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 16 ounces (bulk) ground sausage - Italian or chicken
• 3-4 cloves garlic, crushed (use 3 if the cloves are large, 4 if small)
• 1 (14-ounce) can of diced tomatoes with juice
• 1 can (14-ounce) of crushed tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup grated Parmesan cheese, plus more for serving
• 1/4 cup fresh Italian parsley, chopped
• Olive oil, for serving
Directions:
Cook the rigatoni according to package directions in salted water. Drain and set aside.
In a large non-stick skillet, add the olive oil and chopped onion. Cook over medium-high heat for 3–4 minutes.
Add the sausage to the skillet and cook until browned and no longer pink, about 8 minutes, stirring frequently.
Add the crushed garlic and cook for 30 seconds, stirring.
Add the canned tomatoes, tomato paste, Italian seasoning, salt, and pepper, along with the cooked rigatoni.
Turn the heat to low and let the mixture simmer for 10 minutes. If the sauce reduces too quickly, add 1/4 cup water or broth to loosen it.
Stir in the Parmesan cheese and parsley. Serve with more Parmesan and a drizzle of olive oil on top.
Tips:
• If you can’t find bulk sausage, buy sausage with casings and simply remove the casings before cooking it with the onions.
• If you like it spicy, add a 1/2 teaspoon of dried chili flakes.