Sausage Rigatoni
Sausage Rigatoni features rigatoni pasta tossed in a creamy tomato sauce made with Italian sausage, garlic, onions, and both diced and crushed tomatoes. The richness of the sausage is balanced with the tanginess of the tomatoes and the smooth creaminess of heavy cream. Fresh basil and grated Parmesan finish the dish, adding fresh and savory notes for the perfect comforting meal.
Servings 4
Ingredients
- 8 ounces uncooked rigatoni
- 16 ounces Italian sausage
- 1/2 medium onion chopped
- 1 14 ounce can diced tomatoes with juices
- 1 14 ounce can crushed tomatoes
- 1/2 cup heavy/whipping cream
- 3 cloves garlic minced
- Salt & pepper to taste
- Fresh basil torn optional, to taste
- Freshly grated parmesan cheese optional to taste
Instructions
- Bring a pot of salted water to a boil for the pasta. Cook the rigatoni until al dente, following the instructions on the package.
- In the meantime, cook the sausage and onion in a skillet over medium-high heat, stirring occasionally, until browned, about 8-10 minutes.
- Add the garlic and cook for 1 minute. Then, drain some of the fat from the pan (I usually spoon it out), but don't worry about removing it all.
- Stir in the canned tomatoes and let the sauce simmer for 10 minutes. If it starts to bubble too vigorously, lower the heat slightly.
- Mix in the cream and basil (if using), then season the sauce with salt and pepper to taste. Cook for another minute or two, then toss with the drained pasta.
Notes
- For the best sauce consistency, I recommend using the specific type of tomatoes I suggested (diced and crushed). Also, be careful about substituting the cream with other options like milk or half-and-half, as the acidity in the tomatoes may cause it to curdle.