Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon 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 red pepper flakes, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta 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 as it cooks, 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 and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant.
⏱️ 6 min
- 4
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 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 Parmesan cheese and fresh basil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon 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 red pepper flakes, optional
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta 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 as it cooks, 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 and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant.
⏱️ 6 min - 4
Pour in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 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 Parmesan cheese and fresh basil.
⏱️ 3 min