Parmesan and Sausage Bolognese

Feast on this classic bolognese with parmesan and sausage. 
Course Main Course
Cuisine Italian
Keyword sausage bolognese
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 569kcal
Author Emily Grace


  • 12 oz spicy Italian sausage casing removed
  • 3 cloves garlic pressed
  • 2 tbsp tomato paste
  • 28 oz can crushed tomatoes
  • 1 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/2 cup Parmesan finely grated
  • 1/4 cup heavy cream
  • 1 lb rigatoni cooked as directed on package


  • Brown the sausage over medium-high heat, breaking up the meat with a spoon, until fully cooked.
  • If necessary, drain the meat, and discard all but 1 tbsp of the fat in the skillet.
  • Return the sausage to the skillet with garlic. Cook for 30 seconds, stirring frequently.
  • Stir in the tomato paste, mix well to incorporate, and cook for 2 minutes.
  • Add the crushed tomatoes, red wine vinegar, and salt.
  • Simmer for 5-7 minutes, or until sauce has slightly thickened.
  • Stir in Parmesan and heavy cream.
  • Serve over cooked rigatoni with more Parmesan cheese on top.


I use Owens Hot Sausage, typically found near the breakfast sausages and bacon.


Calories: 569kcal | Carbohydrates: 68g | Protein: 24g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 913mg | Potassium: 772mg | Fiber: 5g | Sugar: 8g | Vitamin A: 620IU | Vitamin C: 14.2mg | Calcium: 176mg | Iron: 3.6mg