Creamy Italian Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 pounds Italian sausage, casings removed
02 -
2 tablespoons extra-virgin olive oil
03 -
1 large onion, diced
04 -
4 garlic cloves, minced
05 -
2 cans (28 ounces each) whole or crushed tomatoes
06 -
1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)
07 -
1/4 cup fresh oregano, chopped (or 1 tablespoon dried oregano)
08 -
1 teaspoon red chili flakes
09 -
2 teaspoons salt
10 -
1 teaspoon black pepper
11 -
1 1/2 cups heavy cream
12 -
1 1/2 cups grated Parmesan cheese
13 -
1 pound rigatoni pasta
# Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion and cook, stirring occasionally, for 7 to 8 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
02 -
Add Italian sausage to the pot, breaking it into crumbles with a spoon. Cook for 7 to 8 minutes until the sausage is browned and cooked through.
03 -
Meanwhile, fill a separate pasta pot with water and bring to a boil over high heat. Salt the water generously. Cook rigatoni according to package instructions, typically 9 to 11 minutes for al dente. Drain and reserve.
04 -
Add whole or crushed tomatoes to the sausage mixture. If using whole tomatoes, blend in a blender until smooth before adding. Stir in chopped basil, oregano, red chili flakes, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes.
05 -
Stir in heavy cream and 1 cup of Parmesan cheese. Simmer on medium-low heat for 5 to 7 minutes, stirring to combine. Taste and adjust seasonings as desired.
06 -
Add drained rigatoni into the sauce. Gently toss until pasta is evenly coated. For a thicker sauce, continue to simmer for an additional 10 minutes to allow the sauce to reduce.
07 -
Transfer pasta to plates or bowls. Top with remaining 1/2 cup Parmesan cheese and extra fresh basil if desired. Serve immediately.
# Notes:
01 -
For maximum flavor, use high-quality Italian sausage and freshly grated Parmesan cheese.
02 -
To achieve a richer sauce, extend the final simmering time by 5 to 10 minutes.