Spicy Sausage Rigatoni with Cream
Spicy Sausage Rigatoni with Cream
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 14 1/2 ounces diced tomatoes, can, undrained
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks, until browned and cooked through. Drain any excess fat from the skillet, then remove the sausage and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes, and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 7 min
- 4
Stir in the crushed tomatoes, diced tomatoes (with their juice), chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then return the cooked sausage to the skillet. Reduce heat to low, cover, and let the sauce simmer for at least 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 5
Uncover the sauce and stir in the heavy cream and 1/2 cup grated Parmesan cheese. Cook for 2-3 minutes, stirring, until the cheese is melted and the sauce is creamy.
⏱️ 3 min
- 6
Add the cooked rigatoni pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, as needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sausage Rigatoni with Cream
Ingredients
For the Pasta
- 1 pound rigatoni pasta
- 1 tablespoon salt, for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound spicy Italian sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 28 ounces crushed tomatoes, can
- 14 1/2 ounces diced tomatoes, can, undrained
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the spicy Italian sausage, breaking it up with a spoon as it cooks, until browned and cooked through. Drain any excess fat from the skillet, then remove the sausage and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and red pepper flakes, and cook for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 7 min - 4
Stir in the crushed tomatoes, diced tomatoes (with their juice), chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then return the cooked sausage to the skillet. Reduce heat to low, cover, and let the sauce simmer for at least 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 5
Uncover the sauce and stir in the heavy cream and 1/2 cup grated Parmesan cheese. Cook for 2-3 minutes, stirring, until the cheese is melted and the sauce is creamy.
⏱️ 3 min - 6
Add the cooked rigatoni pasta directly to the sauce in the skillet. Toss to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, as needed.
⏱️ 1 min