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, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of heavily salted water to a rolling 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
Reduce the heat to medium. Add the diced yellow onion to the skillet with the sausage and cook until softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the heavy cream, chopped fresh basil, and grated Parmesan cheese. Mix well until combined and heated through.
⏱️ 2 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.
⏱️ 3 min
- 8
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
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, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of heavily salted water to a rolling 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
Reduce the heat to medium. Add the diced yellow onion to the skillet with the sausage and cook until softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the heavy cream, chopped fresh basil, and grated Parmesan cheese. Mix well until combined and heated through.
⏱️ 2 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.
⏱️ 3 min - 8
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.