Description
Creamy Sausage Rigatoni with Italian sausage, rigatoni pasta, and rich creamy sauce. Quick, comforting, and crowd-pleasing!
Ingredients
Scale
- 1 pound (450g) rigatoni pasta
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 can (14.5oz/411g) crushed tomatoes
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) freshly grated Parmesan cheese, plus more for serving
- 1/4 cup (15g) fresh basil, chopped, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Prepare the Cake Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook until 2 minutes shy of al dente according to package directions (typically 10-12 minutes). Reserve 1 cup of the starchy pasta water before draining.
- Step 2: Prepare the Cake While the pasta cooks, heat olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage, breaking it into chunks with a wooden spoon. Let it cook undisturbed for 2-3 minutes to develop a golden crust before stirring and breaking into smaller pieces. Continue cooking until the sausage is browned and cooked through, about 5-7 minutes total.
- Step 3: Prepare the Cake Reduce heat to medium and add the diced onion to the sausage. Cook until the onion is translucent, about 3-4 minutes, stirring occasionally. Add the minced garlic and red pepper flakes, stirring continuously for 30 seconds until fragrant but not browned.
- Step 4: Prepare the Cake Pour in the crushed tomatoes, scraping the bottom of the pan to release any browned bits (that’s pure flavor!). Bring the sauce to a gentle simmer and let it reduce slightly for about 5 minutes, allowing the flavors to meld together and the sauce to thicken.
- Step 5: Prepare the Cake Reduce heat to medium-low and stir in the heavy cream. Allow the sauce to simmer gently for 2-3 minutes until slightly thickened. Season with salt and pepper to taste, remembering that the Parmesan will add saltiness later.
- Step 6: Prepare the Cake Add the drained rigatoni directly to the sauce along with 1/4 cup of the reserved pasta water. Toss continuously until the pasta is well coated and the sauce has thickened further, about 1-2 minutes. If the sauce seems too thick, add more pasta water a tablespoon at a time.
- Step 7: Prepare the Cake Remove the pan from heat and immediately fold in the grated Parmesan cheese and chopped basil. Toss until the cheese is melted and incorporated throughout the Creamy Sausage Rigatoni. Serve immediately, garnished with additional Parmesan and basil if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650 calories per serving
- Sugar: 5 grams
- Sodium: 900 mg
- Fat: 45 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 20 grams
- Cholesterol: 100 mg