Description
A hearty Italian sausage rigatoni dish featuring a rich and spicy cream sauce, combining robust tomato flavors with a touch of heat and creamy Parmesan richness for a comforting pasta meal.
Ingredients
Units
Scale
Pasta
- 12 ounces Rigatoni pasta
Sauce
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound Italian sausage, casings removed (use sweet or spicy)
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the onions and sausage: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until it starts to soften, about 3-4 minutes. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until the sausage is no longer pink, approximately 6-7 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant. Drain off any excess fat from the pan to avoid greasiness in the sauce.
- Simmer the tomato sauce: Add the diced tomatoes with their juice, tomato sauce, tomato paste, dried basil, salt, red pepper flakes, and black pepper. Stir to combine and bring to a simmer. Let the sauce cook gently, uncovered, until it thickens, about 15 minutes.
- Cook the pasta: While the sauce simmers, cook the rigatoni pasta according to package directions in salted boiling water until al dente. Drain the pasta thoroughly and transfer it to a large serving bowl.
- Add cream and cheese to sauce: Stir the heavy cream into the simmering sauce and cook for another 5 minutes over medium-low heat, allowing the sauce to thicken slightly. Lower the heat and stir in the grated Parmesan cheese until melted and fully incorporated.
- Combine pasta and sauce: Pour the creamy sausage tomato sauce over the drained rigatoni and toss well to coat all the pasta evenly.
- Serve: Serve immediately while hot, garnished with additional Parmesan or fresh herbs if desired.
Notes
- Nutritional info is provided as an estimate only and can vary based on the specific brands and ingredients used.
- Use either sweet or spicy Italian sausage based on your heat preference.
- Drain excess fat from the sausage after browning to keep the sauce from becoming too greasy.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish pairs well with a simple green salad or garlic bread for a complete meal.
