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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, typically 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

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 no longer pink, about 5-7 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving a small amount of fat in the pan.

Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, diced red bell pepper, and diced orange bell pepper. Cook for another 5-7 minutes, until the bell peppers begin to soften.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, chicken broth, red pepper flakes, dried oregano, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

If using, stir in the heavy cream and the cooked Italian sausage into the sauce. Add the cooked rigatoni pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is well coated.

Remove from heat. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.


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, typically 10-12 minutes. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.

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 no longer pink, about 5-7 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving a small amount of fat in the pan.

Reduce the heat to medium. Add the diced yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, diced red bell pepper, and diced orange bell pepper. Cook for another 5-7 minutes, until the bell peppers begin to soften.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes, chicken broth, red pepper flakes, dried oregano, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.

If using, stir in the heavy cream and the cooked Italian sausage into the sauce. Add the cooked rigatoni pasta to the skillet with the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick, until the pasta is well coated.

Remove from heat. Stir in the chopped fresh basil and 1/2 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional fresh basil and grated Parmesan cheese.
