Sausage Rigatoni with Condensed Tomato Soup Sauce

condensed tomato soup

🥗Healthier: homemade tomato sauce

💰Cheaper: canned crushed tomatoes

Homemade sauce can be lower in sodium and preservatives.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast is lower in calories and adds umami flavor.

Start by boiling salted water in a large pot for the pasta.

Cook rigatoni in the boiling water until al dente, following the packet instructions.

While the pasta cooks, mince garlic and chop onion.

Remove the sausage meat from the casings.

Heat olive oil in a large skillet over medium heat.

Add crumbled sausage to the skillet and cook until browned, adding some color.

Add chopped onion to the skillet and cook until softened, about 5 minutes.

Season with black pepper and add minced garlic, cooking until fragrant.

Stir in dried oregano and let it bloom in the oil and sausage juices.

Add the condensed tomato soup to the skillet.

Rinse the soup can with milk and add it to the skillet to create the sauce.

Stir to combine the sauce with the sausage and onions.

Add the cooked rigatoni to the skillet, along with some pasta water if desired, and stir to coat the pasta in the sauce.

Transfer the mixture to an oven-safe dish.

Top with mozzarella and cheddar cheese for added meltiness.

Bake in a preheated oven at 180°C (356°F) for about 15 minutes until the cheese is melted and bubbly.

Let cool for 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens