Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, 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, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 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 pasta 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 any excess grease.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 5 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 at least 10 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Add the cooked and drained rigatoni to the sauce, tossing to coat evenly.
⏱️ 3 min
- 6
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in the fresh chopped basil.
⏱️ 2 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, mild or hot, 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, grated, plus more for serving
- 1/4 cup fresh basil, chopped
- 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 pasta 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 any excess grease.
⏱️ 7 min - 3
Reduce the heat to medium. Add the diced yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes, cooking for another 1 minute until fragrant.
⏱️ 5 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 at least 10 minutes to allow the flavors to meld. Stir occasionally.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted into the sauce. Add the cooked and drained rigatoni to the sauce, tossing to coat evenly.
⏱️ 3 min - 6
If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in the fresh chopped basil.
⏱️ 2 min - 7
Serve immediately, garnished with additional grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min