Cooking pasta at home can be simple, but making pasta that tastes like it came straight from an Italian restaurant is something else. That’s exactly what I found with this Red Hen Rigatoni Pasta Recipe.

Inspired by the famous Red Hen restaurant, the dish blends sausage rigatoni, fennel seeds, tomato passata, and cheese into a bowl of pure comfort.

Every time I make it, it feels like I’m sitting at a chef’s table, only I get to enjoy it in my own kitchen.

Copycat Red Hen Rigatoni Recipe You Can Make At Home

This Red Hen Rigatoni Recipe is all about Italian sausage pasta with a fennel-forward ragu, balanced with tomato sauce, butter, and two types of cheese—Pecorino Romano and Parmigiano-Reggiano.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes

Total Time: 1 hour
Cuisine: Italian
Course: Main Course

Yield: 4 servings
Calories: ~650 per serving

Ingredients

Here’s everything you’ll need for this Rigatoni Red Hen style pasta:

2 tablespoons extra-virgin olive oil
1 pound Italian sausage (with fennel, casing removed)
1 teaspoon fennel seeds (lightly crushed)

3 cloves garlic, minced
2 cups tomato passata (or high-quality tomato puree)
½ teaspoon fennel pollen (optional, but adds depth)

1 teaspoon dried oregano
1 teaspoon fine salt (adjust to taste)
½ teaspoon freshly ground black pepper

1 pound dried mezzi rigatoni pasta
3 tablespoons unsalted butter
½ cup finely grated Pecorino Romano

½ cup finely grated Parmigiano-Reggiano

Ingredient Notes & Substitutes

Italian Sausage: A mix of sweet and hot Italian sausage works beautifully if you like balance. You can also use turkey sausage for a lighter version.
Tomato Passata: Crushed tomatoes or homemade tomato sauce work too.

Cheese: Don’t skip the combination—Pecorino adds saltiness, while Parmigiano brings a nutty flavor.
Rigatoni Pasta: Mezzi rigatoni is traditional, but penne or ziti can be swapped in if needed.

Instructions

Follow these steps, and you’ll have a restaurant-style Red Hen Rigatoni Pasta Recipe right at home:

Cook the pasta: Bring a large pot of salted water to a boil. Add mezzi rigatoni and cook until al dente. Reserve 1 cup of pasta water before draining.
Brown the sausage: In a large skillet or Dutch oven, heat olive oil over medium heat. Add sausage, breaking it into small pieces. Cook until browned and slightly crispy.
Toast the fennel & garlic: Add crushed fennel seeds and garlic to the pan. Stir for 1 minute until fragrant.

Build the sauce: Pour in the tomato passata, then stir in oregano, fennel pollen, salt, and pepper. Lower the heat and let it simmer for 25–30 minutes, stirring occasionally, until thickened.
Finish with butter & cheese: Add butter and stir until melted into the sauce. Toss in the drained pasta and a splash of reserved pasta water to help the sauce cling. Mix well.
Add the cheese: Sprinkle Pecorino Romano and Parmigiano-Reggiano into the skillet. Toss until the pasta is glossy and coated.

Serve: Plate the pasta hot, and finish with an extra dusting of cheese if you like.

Taste & Flavor Profile

This dish is bold without being overwhelming. The fennel sausage ragu gives the pasta richness with a gentle sweetness. The tomato sauce balances acidity with slow-cooked depth, while butter brings silkiness.

The two cheeses create that signature salty, nutty finish. Every bite of this Red Hen Rigatoni Pasta Recipe feels hearty, savory, and balanced.

Tips & Tricks For Getting It “Just Right”

Use pasta water like liquid gold—it’s the secret to a sauce that clings instead of sliding off.
Toasting fennel seeds before adding them makes the flavor pop.
If your sauce tastes too sharp, add a pinch of sugar to balance the acidity.

Always grate cheese fresh—it melts smoother and tastes better than pre-shredded.

Pairing & Serving Suggestions

Serve with a crisp green salad tossed in lemon vinaigrette to cut through the richness.
Garlic bread or focaccia makes the perfect sidekick.

For drinks, a glass of Chianti or a bold red wine pairs beautifully with sausage rigatoni.

Frequently Asked Questions

What Is Red Hen Rigatoni?

It’s a pasta dish inspired by the Red Hen Italian restaurant in Washington, D.C. The recipe features fennel sausage ragu, mezzi rigatoni, tomato sauce, butter, and cheese.

Can I Make This Recipe Vegetarian?

Yes! Swap the sausage for sautéed mushrooms and a pinch of smoked paprika for depth.

What Pasta Can I Use Instead Of Rigatoni?

Penne, ziti, or even fusilli work, but rigatoni is best for catching the sauce.

How Do I Reheat Leftovers?

Warm gently in a skillet with a splash of water or broth to loosen the sauce.

Can I Freeze This Pasta?

You can freeze the sauce separately, but I recommend cooking fresh pasta when you’re ready to eat.

If you’re craving a hearty pasta dish that feels like it came straight out of an Italian restaurant kitchen, this Recipe Red Hen Rigatoni With Sausage will become a favorite.

Give it a try, and let me know how it turned out for you—I’d love to hear your twist on it. And if you enjoyed this recipe, check out more pasta dishes on my blog for your next comfort food night.