Creamy Sausage Rigatoni
This Creamy Sausage Rigatoni is a rich and hearty pasta dish made with tender rigatoni, savory Italian sausage, and a luscious tomato-cream sauce. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner while still feeling like a restaurant-quality meal. Serve it with garlic bread or a fresh salad for the ultimate comfort food experience!
Ingrédients
For the Pasta:
- 12 oz 340g rigatoni
- 1 tsp salt for boiling water
For the Sauce:
- 1 tbsp olive oil
- 1 lb 450g Italian sausage (mild or spicy), casings removed
- ½ onion finely chopped
- 3 cloves garlic minced
- 1 tsp red pepper flakes optional, for heat
- 1 cup tomato sauce
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- ½ tsp black pepper
- ½ tsp salt adjust to taste
- 1 tsp Italian seasoning
- ¼ cup fresh basil chopped (plus extra for garnish)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the rigatoni according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Cook the Sausage:
- Heat olive oil in a large skillet over medium heat.
- Add Italian sausage, breaking it into crumbles.
- Cook for 5-7 minutes, until browned and fully cooked.
Make the Sauce:
- Add onions and sauté until softened.
- Stir in garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Pour in tomato sauce and let it simmer for 2 minutes.
- Reduce heat to low and stir in heavy cream, parmesan, salt, black pepper, and Italian seasoning.
Combine & Finish:
- Add the cooked rigatoni to the sauce, tossing to coat.
- If needed, use reserved pasta water to adjust the sauce consistency.
- Stir in fresh basil and let everything heat through for 1-2 minutes
Serve & Enjoy:
- Garnish with extra parmesan cheese and fresh basil.
- Serve hot with garlic bread or a side salad.