Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 12 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted. Add the cooked and drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min
- 6
Stir in the fresh chopped basil. Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min - 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 12 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted. Add the cooked and drained rigatoni to the sauce, tossing to coat. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 5 min - 6
Stir in the fresh chopped basil. Taste and adjust seasoning as needed. Serve immediately, garnished with extra grated Parmesan cheese and fresh basil.
⏱️ 3 min