Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 1 pound mild Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously 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.
⏱️ 10 min
- 2
While the pasta is cooking, 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 no longer pink, 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 3-5 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, stir well, and bring the sauce to a simmer. Reduce the heat to medium-low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 6
Uncover the sauce and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Season with black pepper and additional salt if needed.
⏱️ 3 min
- 7
Add the drained rigatoni to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Stir in the fresh chopped basil. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 1 pound mild Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously 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.
⏱️ 10 min - 2
While the pasta is cooking, 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 no longer pink, 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 3-5 minutes.
⏱️ 4 min - 4
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour in the crushed tomatoes, stir well, and bring the sauce to a simmer. Reduce the heat to medium-low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 6
Uncover the sauce and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy. Season with black pepper and additional salt if needed.
⏱️ 3 min - 7
Add the drained rigatoni to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Stir in the fresh chopped basil. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 2 min