Description
Creamy, comforting, and loaded with flavor, this Italian Sausage Rigatoni is your new go-to weeknight pasta. Rich tomato sauce, savory sausage, and Parmesan make it an instant family favorite.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1½ lbs beef Italian sausage
- Two 28-ounce cans whole or crushed tomatoes
- ¼ cup fresh basil, chopped
- ¼ cup fresh oregano, chopped (or 1 tbsp dried oregano)
- 1 teaspoon red chili flakes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1½ cups heavy cream
- 1½ cups grated Parmesan cheese
- 1 lb rigatoni pasta
Instructions
1. Heat oil in a large pot over medium heat. Add diced onion and sauté for 7-8 minutes until soft.
2. Add garlic and Italian sausage, breaking it up as it cooks. Brown thoroughly for 7-8 minutes.
3. Add tomatoes (blended if whole), basil, oregano, chili flakes, salt, and pepper. Stir well.
4. Bring to a boil, then reduce heat and simmer for 5–7 minutes.
5. Slowly stir in heavy cream, then add 1 cup Parmesan. Simmer for another 5–7 minutes.
6. Meanwhile, cook rigatoni in salted boiling water until al dente. Reserve 1 cup pasta water and drain.
7. Add rigatoni to sauce and stir until evenly coated. Simmer together for 5–10 minutes if desired.
8. Serve hot topped with remaining Parmesan and fresh basil.
Notes
- Don’t rush the sausage browning, it builds deep flavor.
- Save some pasta water to loosen the sauce if needed.
- Let the sauce cool slightly before adding cream to prevent curdling.
- Great for leftovers: the flavors deepen overnight.
- For a lighter version, use turkey or chicken sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 720
- Sugar: 8g
- Fat: 38g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 32g
Keywords: Italian sausage rigatoni, creamy sausage pasta, weeknight pasta recipes