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Creamy Sausage Rigatoni

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A comforting and easy weeknight pasta dish featuring creamy sauce, savory sausage, and rigatoni pasta. Perfect for busy evenings or when you need a satisfying meal.

Ingredients

Scale

Main ingredients

  • 1.5 lb sausage (Italian sausage (mild or hot))
  • 0.25 cup fresh basil (chopped)
  • 4 cloves garlic (minced)
  • 1 large onion (finely chopped)
  • 0.25 cup fresh oregano (chopped (or 1 tbsp dried))
  • 1 tsp red chili flakes
  • 2 (28-ounce) cans whole or crushed tomatoes
  • 1 lb rigatoni pasta
  • 1 tsp pepper (freshly ground)
  • 2 tsp salt
  • 2 tbsp extra-virgin olive oil
  • 1.5 cups heavy cream
  • 1.5 cups grated Parmesan cheese (+ extra for serving)

Instructions

  1. Brown the sausage in a large pot or Dutch oven over medium-high heat, breaking it up with a spoon. Once browned, remove the sausage with a slotted spoon and set aside.
  2. Add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
  3. Add the minced garlic and red chili flakes to the pot and cook for 1 minute more until fragrant, being careful not to burn the garlic.
  4. Pour in the canned tomatoes. If using whole tomatoes, crush them with the back of a spoon or your hands.
  5. Add salt and pepper to the pot. Stir, bring to a simmer, then reduce heat to low and let the sauce simmer for at least 20 minutes, stirring occasionally.
  6. While the sauce simmers, cook rigatoni pasta in salted boiling water according to package directions until al dente. Drain, reserving about 1 cup of pasta water.
  7. Stir the browned sausage back into the simmering tomato sauce and warm through for a few minutes.
  8. Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy.
  9. Add the drained rigatoni to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  10. Stir in fresh basil and oregano. Serve immediately with extra Parmesan cheese.

Notes

This recipe is freezer-friendly and can be made lighter by using half-and-half or milk with a cornstarch slurry, though the texture will differ. Serve with a side salad and crusty bread.

Find it online: https://speedydishes.com/creamy-sausage-rigatoni-recipe/