Italian Sausage Rigatoni with Creamy Tomato Sauce

• 12 oz rigatoni pasta
• 1 lb Italian sausage (sweet or hot)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tbsp olive oil
• Fresh basil leaves for garnish

Steps

1. 1 Cook rigatoni according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add diced onion and sauté until translucent, about 5 minutes.
4. 4 Add minced garlic and sauté for another minute until fragrant.
5. 5 Crumble Italian sausage into the skillet and cook until browned and fully cooked, breaking it into small pieces.
6. 6 Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
7. 7 Reduce heat to low and stir in heavy cream. Let it warm through, about 2 minutes.
8. 8 Combine cooked rigatoni with the sausage sauce and toss to coat.
9. 9 Serve hot, garnished with fresh basil leaves.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon
• Colander

Variations

• Add sautéed spinach for extra greens.
• Stir in cooked peas for a pop of color and sweetness.

Substitutions

• Substitute rigatoni with penne or another hearty pasta.
• Use marinara sauce in place of crushed tomatoes for a quicker version.

Pairings

• Italian bread
• A glass of red wine

Nutrition

Tips

• For a richer sauce, let it simmer longer.
• Use a mix of sweet and hot sausage for a balanced flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of extra cream if needed.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with a sprinkle of grated Parmesan cheese.

FAQ