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Creamy Italian Sausage Rigatoni

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A cozy, saucy pasta dish with browned Italian sausage, silky tomato cream sauce, fresh basil, and parmesan, perfect for busy weeknights.

Ingredients

Scale
  • 12 ounces rigatoni pasta
  • 1 pound Italian sausage (casings removed if using links)
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 cups chopped tomatoes (fresh or canned, drained if very watery)
  • 1 cup heavy cream
  • 1/2 to 3/4 cup grated parmesan cheese, plus more for serving
  • A handful of fresh basil leaves, torn or chiffonade
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil and cook the rigatoni according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. Heat a large skillet over medium heat. Crumble and cook the Italian sausage until well browned, about 6 to 8 minutes. Remove the sausage to a plate and keep warm.
  3. In the same skillet, add the minced garlic and chopped onion. Sauté until the onion is soft and translucent, about 4 minutes.
  4. Add the chopped tomatoes and cook until they soften and release some juices, about 3 minutes.
  5. Pour in the heavy cream and bring the sauce to a gentle simmer, stirring to combine. Let it thicken slightly for 2 to 3 minutes.
  6. Return the cooked sausage to the skillet and stir to coat with the cream sauce. Heat through for a minute or two.
  7. Taste and season with salt and freshly ground black pepper. If the sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
  8. Add the drained rigatoni to the skillet and toss until the pasta is fully coated with the sauce and evenly mixed.
  9. Serve immediately topped with grated parmesan and torn basil.

Notes

Rigatoni or penne both work well; substitute half-and-half for a lighter sauce, though it may be thinner. Freshly grated parmesan is recommended for better melt and flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-italian-sausage-rigotoni/