Creamy Italian Sausage Rigatoni
A delightful pasta dish that is quick, rich, and flavorful, perfect for a busy weeknight meal.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1.5 pounds Italian sausage
- 2 28-ounce cans whole or crushed tomatoes
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh oregano, chopped
- 1 teaspoon red chili flakes
- 2 teaspoons salt
- 1 teaspoon pepper
- 1.5 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 1 pound rigatoni pasta
Instructions
Preparation
- Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.
- Add 1 large diced onion and cook until it is softened, about 5 minutes.
- Add 4 minced garlic cloves and 1 ½ pounds of Italian sausage. Cook until browned and fully cooked, approximately 5 minutes.
Cooking
- In a separate pot, bring water to a boil.
- Once boiling, add 1 pound of rigatoni pasta. Cook according to package instructions, usually around 8–10 minutes, until al dente.
- In the sausage mixture, add 2 (28-ounce) cans of tomatoes, ¼ cup minced fresh basil, ¼ cup minced fresh oregano, 1 teaspoon red chili flakes, 2 teaspoons salt, and 1 teaspoon pepper.
- Bring the mixture to a boil, then reduce to a simmer for about 5 minutes.
- Stir in 1 ½ cups of heavy cream and 1 ½ cups of grated Parmesan cheese.
- Add the drained rigatoni, mixing well. Garnish with remaining Parmesan and basil.
- Serve immediately.
Notes
This dish can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in the oven or air fryer at 350°F for about 15 minutes to avoid soggy pasta.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g
Tried this recipe?Let us know how it was!