Creamy Italian Sausage Rigatoni
Rigatoni tossed with browned Italian sausage, simmered tomatoes, cream, and Parmesan.
Ingredients
Main Ingredients
- 8 ounces rigatoni dry
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup Parmesan finely grated
- 1 pound Italian sausage casings removed
- 1 can diced tomatoes 14.5-ounce can, with juices
- 3 cloves garlic minced
- 1 onion diced
- 1/4 teaspoon red chili flakes
- Salt to taste
- black pepper to taste
- fresh basil for garnish
As Needed
- water for boiling pasta; reserve 1 cup cooking water
Instructions
Cook Pasta and Sauce
- Heat the olive oil in a large skillet over medium heat and cook the onion for 4–5 minutes until soft. Add sausage and cook for 6–8 minutes, crumbling, until browned and 160°F for pork or 165°F for poultry sausage.
- Stir in garlic for 30 seconds until fragrant, then add tomatoes with their juices and chili flakes. Simmer over medium-low heat for 15 minutes until slightly reduced, breaking up large tomato pieces.
- Meanwhile, boil the rigatoni according to package directions until al dente, about 10–12 minutes. Reserve 1 cup cooking water, then drain.
- Stir cream into the tomato mixture and simmer gently over low heat for 5–7 minutes. Remove from heat and stir in all the Parmesan until melted.
- Toss in the pasta, adding reserved water as needed until the sauce coats it. Season with salt and pepper, divide into 4 servings, and garnish with basil.
Notes
- Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
- Reheat cooked leftovers to 165°F.