Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, from a can
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min
- 2
While the pasta cooks, heat 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 no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion to the skillet with the sausage. Cook until softened, about 3-5 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic, red pepper flakes, and 1 teaspoon of kosher salt. Cook for 1 minute until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes and bring the sauce to a simmer. Reduce heat to medium-low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the heavy cream, chopped fresh basil, and black pepper. Mix well.
⏱️ 2 min
- 7
Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 8
Stir in the grated Parmesan cheese until melted and fully incorporated.
⏱️ 1 min
- 9
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more for pasta water
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes, from a can
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 cup Parmesan cheese, grated, plus more for serving
Instructions
- 1
Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
⏱️ 12 min - 2
While the pasta cooks, heat 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 no longer pink, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion to the skillet with the sausage. Cook until softened, about 3-5 minutes.
⏱️ 4 min - 4
Stir in the minced garlic, red pepper flakes, and 1 teaspoon of kosher salt. Cook for 1 minute until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes and bring the sauce to a simmer. Reduce heat to medium-low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the heavy cream, chopped fresh basil, and black pepper. Mix well.
⏱️ 2 min - 7
Add the cooked rigatoni to the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 8
Stir in the grated Parmesan cheese until melted and fully incorporated.
⏱️ 1 min - 9
Serve immediately, garnished with extra fresh basil and grated Parmesan cheese, if desired.