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
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground
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.
⏱️ 10 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 any excess fat.
⏱️ 7 min
- 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes.
⏱️ 4 min
- 4
Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, 1 tablespoon of kosher salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 12 min
- 6
Once the pasta is cooked, reserve 1 cup of pasta water, then drain the remaining water.
⏱️ 1 min
- 7
Stir the heavy cream and grated Parmesan cheese into the tomato sauce. Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
⏱️ 3 min
- 8
Stir in the fresh chopped basil. Taste and adjust seasoning as needed.
⏱️ 1 min
- 9
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 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
- 2 tablespoons olive oil
- 1 pound sweet Italian sausage, casings removed
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon red pepper flakes, optional
- 1/4 teaspoon black pepper, freshly ground
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.
⏱️ 10 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 any excess fat.
⏱️ 7 min - 3
Add the chopped yellow onion to the skillet with the sausage and cook until softened, about 3-4 minutes.
⏱️ 4 min - 4
Stir in the minced garlic and red pepper flakes (if using) and cook for 1 minute more until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes, 1 tablespoon of kosher salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 10 minutes to allow the flavors to meld.
⏱️ 12 min - 6
Once the pasta is cooked, reserve 1 cup of pasta water, then drain the remaining water.
⏱️ 1 min - 7
Stir the heavy cream and grated Parmesan cheese into the tomato sauce. Add the cooked rigatoni to the skillet with the sauce. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick.
⏱️ 3 min - 8
Stir in the fresh chopped basil. Taste and adjust seasoning as needed.
⏱️ 1 min - 9
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
⏱️ 1 min