Creamy Tomato Pasta with Sausage
Creamy Tomato Pasta with Sausage
Ingredients
For the Pasta and Sausage
- 12 ounces rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
For the Creamy Tomato Sauce
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 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, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving about 1 tablespoon of rendered fat in the pan.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min
- 4
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 12 min
- 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 7
Add the cooked Italian sausage and the drained rigatoni pasta to the sauce. Toss to coat 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
Stir in the chopped fresh basil. Taste and adjust seasoning as needed.
⏱️ 1 min
- 9
Serve hot, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Sausage
For the Pasta and Sausage
- 12 ounces rigatoni pasta
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
For the Creamy Tomato Sauce
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 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, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved from cooking pasta
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and break it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving about 1 tablespoon of rendered fat in the pan.
⏱️ 8 min - 3
Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened and translucent, about 3-5 minutes.
⏱️ 5 min - 4
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 12 min - 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce.
⏱️ 2 min - 7
Add the cooked Italian sausage and the drained rigatoni pasta to the sauce. Toss to coat 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
Stir in the chopped fresh basil. Taste and adjust seasoning as needed.
⏱️ 1 min - 9
Serve hot, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min