Creamy Tomato Pasta with Sausage
Creamy Tomato Pasta with Sausage
Ingredients
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 12 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 6 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.
⏱️ 12 min
- 5
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.
⏱️ 5 min
- 6
Remove from heat and stir in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning as needed.
⏱️ 3 min
- 7
Serve immediately, garnished with additional fresh basil and Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Sausage
For the Pasta
- 12 ounces rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 1 pound Italian sausage, mild or hot, casings removed
- 2 tablespoons olive oil
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
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.
⏱️ 12 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 6 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.
⏱️ 12 min - 5
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.
⏱️ 5 min - 6
Remove from heat and stir in the fresh basil and grated Parmesan cheese. Taste and adjust seasoning as needed.
⏱️ 3 min - 7
Serve immediately, garnished with additional fresh basil and Parmesan cheese.
⏱️ 1 min