Description
A rich and comforting pasta dish made with rigatoni, Italian sausage, crushed tomatoes, Parmesan, and heavy cream for a velvety, flavorful sauce.
Ingredients
- 400 g rigatoni pasta
- 300 g Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) grated Parmesan cheese
- 1 can (400 g) crushed tomatoes
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- Fresh basil, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve about 1/2 cup of pasta water, then drain the pasta.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked.
- Add the chopped onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and red pepper flakes, if using, and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and stir in the Italian seasoning. Let the sauce simmer for 4 to 5 minutes.
- Lower the heat and stir in the heavy cream. Cook for 2 to 3 minutes until the sauce is smooth and slightly thickened.
- Add the cooked rigatoni to the skillet and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
- Garnish with fresh basil and serve warm.
Notes
- Use mild or spicy Italian sausage depending on your preferred heat level.
- Penne or ziti can be substituted for rigatoni.
- Add spinach or mushrooms for extra texture and nutrition.
- For a lighter sauce, reduce the cream slightly and use a bit more crushed tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to restore the sauce’s creamy texture.
- The dish can be frozen, but the cream sauce may change texture slightly after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 760
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 67 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 95 mg
