Creamy Tomato Pasta with Italian Sausage
Creamy Tomato Pasta with Italian Sausage
Ingredients
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 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
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 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 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.
⏱️ 4 min
- 4
Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
⏱️ 1 min
- 5
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Add the drained rigatoni pasta and chopped fresh basil to the skillet with the sauce. Toss to coat the pasta evenly.
⏱️ 2 min
- 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Italian Sausage
For the Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1/2 yellow onion, finely diced
- 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
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup pasta water, reserved
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.
⏱️ 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 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.
⏱️ 4 min - 4
Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant.
⏱️ 1 min - 5
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the heavy cream and grated Parmesan cheese until well combined and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Add the drained rigatoni pasta and chopped fresh basil to the skillet with the sauce. Toss to coat the pasta evenly.
⏱️ 2 min - 8
Serve immediately, garnished with extra grated Parmesan cheese and fresh basil, if desired.
⏱️ 1 min