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 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
- 1/2 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. 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 and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 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, red pepper flakes, and 1 tablespoon 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 and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 6
Stir in the heavy cream, grated Parmesan cheese, and black pepper. Mix well until the cheese is melted and the sauce is creamy.
⏱️ 2 min
- 7
Add the cooked and drained 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 fresh chopped basil. Serve immediately, garnished with additional grated Parmesan cheese 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 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
- 1/2 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. 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 and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
⏱️ 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, red pepper flakes, and 1 tablespoon 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 and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 6
Stir in the heavy cream, grated Parmesan cheese, and black pepper. Mix well until the cheese is melted and the sauce is creamy.
⏱️ 2 min - 7
Add the cooked and drained 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 fresh chopped basil. Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 1 min