Creamy Italian Sausage Rigatoni
This creamy Italian sausage rigatoni is rich, comforting, and perfect for a weeknight dinner or entertaining guests, featuring a flavorful tomato cream sauce and perfectly cooked rigatoni.
Ingredients
Pasta and Sauce Ingredients
- 2 Tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1.5 lbs Italian beef sausage Use 1 lb if you prefer less meat
- 2 28-ounce cans whole or crushed tomatoes If using whole, purée before adding
- 1/4 cup fresh basil, chopped Or 1 Tbsp dried
- 1/4 cup fresh oregano, chopped Or 1 Tbsp dried
- 1 teaspoon red chili flakes Adjust for heat
- 2 teaspoons salt Plus more to salt pasta water
- 1 teaspoon freshly ground black pepper
- 1.5 cups heavy cream
- 1.5 cups grated Parmesan cheese Divided - 1 cup into sauce, 1/2 cup for garnish
- 1 lb rigatoni pasta
Instructions
Cooking
- Heat a large pot or deep skillet over medium heat. Add the olive oil.
- Add the diced onion. Cook for 7–8 minutes until soft and translucent, stirring occasionally.
- Add the minced garlic and Italian beef sausage. Break up the beef sausage with a spoon and brown for 7–8 minutes until nicely caramelized. Drain excess fat if needed.
- Pour in the canned tomatoes. If using whole tomatoes, purée them in a blender first for a smooth sauce.
- Stir in the chopped basil, chopped oregano, red chili flakes, salt, and pepper. Bring to a boil, then lower the heat to simmer for 5–7 minutes.
- Meanwhile, bring a large pot of water to a rolling boil. Add a generous pinch of salt, then add the rigatoni and cook for 9–11 minutes for al dente.
- Stir in the heavy cream and 1 cup of Parmesan into the sauce. Simmer on medium-low for 5–7 minutes until smooth and slightly thickened. Taste and adjust salt/pepper.
- Drain the pasta and add the hot rigatoni to the sauce. Toss gently to coat each piece. If the sauce is too loose, simmer for another 10 minutes to reduce.
- Plate the pasta and garnish with the remaining 1/2 cup Parmesan and extra fresh basil. Serve immediately.
Notes
For a lighter sauce, swap heavy cream for half-and-half, but reduce simmer time. For dairy-free, use coconut cream and a vegan Parmesan alternative. Pair with a crisp green salad, crusty bread, a medium-bodied beef broth.