Loading...

Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Stir in the heavy cream, 1/4 cup of fresh basil, and 1/2 cup of grated Parmesan cheese until well combined. Add the cooked rigatoni to the sauce and toss to coat evenly.

Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Transfer the skillet to the preheated oven.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh basil and grated Parmesan cheese.


Preheat your oven to 375°F. Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, about 8-10 minutes. Drain well and set aside.

While the pasta cooks, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess grease.

Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.

Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.

Remove the skillet from the heat. Stir in the heavy cream, 1/4 cup of fresh basil, and 1/2 cup of grated Parmesan cheese until well combined. Add the cooked rigatoni to the sauce and toss to coat evenly.

Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture. Transfer the skillet to the preheated oven.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If desired, you can broil for the last 1-2 minutes for extra browning, watching carefully to prevent burning.

Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh basil and grated Parmesan cheese.
