Description
This hearty Rigatoni with Sausage recipe features tender pasta and a rich, creamy tomato sauce infused with Italian sausage, garlic, and fresh herbs. The sauce is simmered to perfection and finished with a touch of heavy cream and freshly grated Parmesan, creating a comforting and flavorful dish ideal for family dinners.
Ingredients
Units
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 2 Tablespoons olive oil
- 1/2 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds spicy or sweet Italian sausage, casings removed
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup fresh basil, chopped, plus more for garnish
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes (up to 1 teaspoon if you like it spicy)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan or Pecorino-Romano, divided
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 10-12 minutes. Reserve 1 cup of the pasta cooking water and then drain the pasta.
- Sauté onion and garlic: While the pasta cooks, heat olive oil in a large pan over medium-high heat. Add the chopped onion and sauté for about 5 minutes until it softens. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Cook the sausage: Add the Italian sausage to the pan and cook for 6-8 minutes, breaking it up into crumbles with a spoon, until browned and cooked through.
- Simmer the sauce: Stir in the crushed tomatoes, chopped basil, dried oregano, red pepper flakes, kosher salt, and black pepper. Bring the mixture to a boil; then reduce the heat to medium-low and let it simmer for 10-20 minutes to allow the sauce to thicken and develop flavor.
- Add cream and cheese: Stir in the heavy cream and 1 cup of the grated Parmesan cheese. Continue to simmer until the cheese melts and the sauce is heated through, about 3-5 minutes.
- Combine pasta and sauce: Add the cooked rigatoni to the sauce and gently stir to combine. Use about 1/2 cup of the reserved pasta water to loosen the sauce and give it a nice glossy texture.
- Serve: Plate the pasta and garnish with the remaining Parmesan cheese and fresh basil. Serve immediately for best flavor.
Notes
- Crushed tomatoes substitute: If you don’t have crushed tomatoes, blend a can of whole tomatoes or use two 6-ounce cans of tomato paste combined with 2 cups of chicken broth.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop with a splash of water to loosen the sauce.
- Freezing: Freeze leftovers for up to 2 months in an airtight container after cooling completely. Thaw overnight in the fridge and reheat in a 350°F oven covered with foil for 20-25 minutes until hot.
