Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian 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
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups 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 off any excess fat and transfer the sausage to a plate, leaving about 1 tablespoon 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.
⏱️ 6 min
- 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted. Add the cooked Italian sausage back into the sauce.
⏱️ 3 min
- 6
Add the drained rigatoni to the sauce. Pour in 1/2 cup of the reserved pasta water and toss to combine. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Stir in the chopped fresh basil.
⏱️ 5 min
- 7
Serve immediately, garnished with additional fresh Parmesan cheese and basil, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian 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
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 1/2 cups 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 off any excess fat and transfer the sausage to a plate, leaving about 1 tablespoon 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.
⏱️ 6 min - 4
Pour in the crushed tomatoes, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, stirring occasionally.
⏱️ 10 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and the cheese has melted. Add the cooked Italian sausage back into the sauce.
⏱️ 3 min - 6
Add the drained rigatoni to the sauce. Pour in 1/2 cup of the reserved pasta water and toss to combine. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Stir in the chopped fresh basil.
⏱️ 5 min - 7
Serve immediately, garnished with additional fresh Parmesan cheese and basil, if desired.
⏱️ 2 min