Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, for pasta water
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, or to taste
- 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 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.
⏱️ 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 off any excess grease 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 3-5 minutes. Add the minced garlic and red pepper flakes, cooking 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, allowing the flavors to meld.
⏱️ 10 min
- 5
Stir in the cooked Italian sausage, heavy cream, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Add the cooked and drained rigatoni to the sauce, tossing to coat evenly. Stir in the chopped fresh basil.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, for pasta water
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, or to taste
- 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 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.
⏱️ 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 off any excess grease 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 3-5 minutes. Add the minced garlic and red pepper flakes, cooking 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, allowing the flavors to meld.
⏱️ 10 min - 5
Stir in the cooked Italian sausage, heavy cream, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Add the cooked and drained rigatoni to the sauce, tossing to coat evenly. Stir in the chopped fresh basil.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.