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, as needed
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 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
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of 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 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 and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, black pepper, and 1/2 cup of the reserved pasta water. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 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 skillet and toss to coat evenly. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min
- 6
Remove from heat and stir in the fresh chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta
- 1 pound rigatoni
- 1 tablespoon kosher salt, plus more, as needed
For the Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, 1 can
- 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
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Bring a large pot of 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 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 and cook until softened, about 3-4 minutes. Stir in the minced garlic and red pepper flakes and cook for another minute until fragrant.
⏱️ 5 min - 4
Pour in the crushed tomatoes, black pepper, and 1/2 cup of the reserved pasta water. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 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 skillet and toss to coat evenly. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min - 6
Remove from heat and stir in the fresh chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 3 min