Description
This creamy Parmesan sausage rigatoni is a comforting Italian-inspired pasta dish featuring perfectly cooked rigatoni tossed with rich, browned Italian sausage, diced tomatoes, and a luscious Parmesan cream sauce, seasoned with garlic, oregano, and a touch of red pepper flakes for gentle heat. It’s a hearty, satisfying meal perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
Sausage and Sauce
- 1.25 lbs Italian sausage
- 1 15-oz can petite diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
Pasta
- 12 oz rigatoni pasta (uncooked)
Instructions
- Cook the Pasta: Bring a large pot of liberally salted water to a boil. Add 12 oz rigatoni and cook according to the package instructions, but reduce the time by 1 minute for an al dente texture. Drain the pasta well and set aside.
- Brown the Sausage: While the pasta cooks, remove the casings from the Italian sausage if necessary. In a large (at least 12-inch) skillet over medium heat, cook the sausage, breaking it up with a spoon until it is nicely browned and cooked through. Do not drain the fat from the skillet as it will add flavor to the sauce.
- Simmer the Sauce: To the skillet with the browned sausage, add the can of petite diced tomatoes with their juice, dried oregano, garlic powder, red pepper flakes if using, salt, and pepper. Bring the mixture to a boil, then reduce heat and cook until most of the liquid has evaporated, about 3 to 4 minutes. The sauce should thicken slightly and become rich and red.
- Add Cream and Cheese: Stir in 1.5 cups of heavy cream and 1 cup of freshly grated Parmesan cheese into the simmering sausage and tomato mixture. Cook gently, stirring frequently, until the cheese melts and the sauce becomes creamy and well combined.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the creamy sausage sauce. Toss gently to coat all the pasta evenly with the sauce. Cook for an additional 1 to 2 minutes to allow the flavors to meld and the pasta to heat through.
- Serve: Remove from heat and serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
Notes
- Do not overcook the pasta; it should be al dente since it will cook slightly more in the sauce.
- Using the sausage fat in the sauce adds rich flavor, so avoid draining the skillet.
- Adjust red pepper flakes to your preferred spice level or omit entirely for a milder dish.
- Freshly grated Parmesan cheese is essential for optimal flavor and creaminess.
- This dish pairs well with a simple green salad and crusty bread.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 620
- Sugar: 4g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
