Creamy Tomato Pasta with Sausage
Creamy Tomato Pasta with Sausage
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 pound Italian sausage, mild or spicy, casings removed
- 2 tablespoons olive oil
- 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 black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min
- 2
While the water heats, 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 and set the sausage aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 4
Pour in the crushed tomatoes, 1 tablespoon of kosher salt, and freshly ground black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 15 min
- 5
While the sauce simmers, add the rigatoni to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 6
Stir the cooked Italian sausage back into the tomato sauce. Pour in the heavy cream and stir until well combined. Add the grated Parmesan cheese and chopped fresh basil, stirring until the cheese is melted and the sauce is creamy.
⏱️ 5 min
- 7
Add the drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min
- 8
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Sausage
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 pound Italian sausage, mild or spicy, casings removed
- 2 tablespoons olive oil
- 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 black pepper, freshly ground
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil for the pasta.
⏱️ 5 min - 2
While the water heats, 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 and set the sausage aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 4
Pour in the crushed tomatoes, 1 tablespoon of kosher salt, and freshly ground black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 15 min - 5
While the sauce simmers, add the rigatoni to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 6
Stir the cooked Italian sausage back into the tomato sauce. Pour in the heavy cream and stir until well combined. Add the grated Parmesan cheese and chopped fresh basil, stirring until the cheese is melted and the sauce is creamy.
⏱️ 5 min - 7
Add the drained rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 2 min - 8
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil.