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Bring a large pot of heavily 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.

While the pasta is cooking, 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 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 and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.

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.

Stir in the heavy cream and cooked Italian sausage. Add the cooked rigatoni to the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Remove from heat and stir in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning as needed.

Serve immediately, garnished with additional fresh basil and Parmesan cheese.


Bring a large pot of heavily 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.

While the pasta is cooking, 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 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 and translucent, about 5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another 1 minute until fragrant, being careful not to burn the garlic.

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.

Stir in the heavy cream and cooked Italian sausage. Add the cooked rigatoni to the sauce. Toss to combine, adding a splash or two of the reserved pasta water if the sauce is too thick.

Remove from heat and stir in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning as needed.

Serve immediately, garnished with additional fresh basil and Parmesan cheese.
