Creamy Sausage Rigatoni Pasta Recipe
Creamy Sausage Rigatoni Pasta is the perfect balance of rich, savory flavors and a smooth, velvety sauce that coats every bite.
Ingredients
- 2 tablespoons Extra-Virgin Olive Oil
- 1 large Diced Onion
- 4 Minced Garlic Cloves
- 1 1/2 pounds Italian Sausage
- (2) 28-ounce cans Whole or Crushed Tomatoes
- 1/4 cup Chopped Fresh Basil
- 1/4 cup Chopped Fresh Oregano
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 pound Rigatoni Pasta
Instructions
- A large pot should be heated over medium heat with oil.
- Add the onions and cook for 7–8 minutes, stirring occasionally, until softened.
- Add the garlic and sausage and cook for another 7–8 minutes or until the sausage begins to brown.
- Fill a separate large pot with water and bring it to a boil over high heat.
- Add a generous pinch of salt to the water, then cook the pasta according to the package instructions.
- Add the tomatoes to the pot with the sausage. If using whole tomatoes, blend them in a blender until smooth before adding.
- Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer.
- Stir in the heavy cream and 1 cup of Parmesan cheese (reserve the remaining ½ cup for garnish).
- The heat should be reduced to medium-low, and the sauce should simmer gently.
- Drain the cooked pasta and add it to the sauce. Toss it to coat it evenly.
- If you prefer a thicker sauce, let it simmer for 10 more minutes to reduce.
- Taste and adjust the seasoning if needed.
- Serve hot, topped with the remaining Parmesan cheese and fresh basil.