Creamy Italian Sausage Rigatoni
A comforting pasta dish featuring rigatoni pasta in a creamy sauce with Italian sausage, tomatoes, and spices, perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 1 pound rigatoni pasta Cook until al dente.
Main Ingredients
- 1 pound Italian sausage Mild or spicy according to preference.
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, chopped Adds flavor to the sauce.
- 4 cloves garlic, minced Enhances overall taste.
- 1 can diced tomatoes (14.5 ounces) Adds sweetness and texture.
- 1 cup heavy cream For a creamy texture.
- 1 cup grated Parmesan cheese Adds richness and flavor.
- 1 teaspoon Italian seasoning Enhances the flavor profile.
- to taste Salt and pepper For seasoning.
- Fresh basil for garnish (optional) Adds freshness.
Instructions
Preparation
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and continue to cook for another minute, stirring frequently to avoid burning.
- Remove the casing from the Italian sausage and crumble it into the skillet. Cook until browned and no longer pink, breaking it up with a wooden spoon as it cooks.
- Stir in the can of diced tomatoes and the Italian seasoning. Let it simmer for about 5 minutes to blend the flavors.
- Lower the heat and slowly pour in the heavy cream, stirring to combine. Allow the mixture to simmer for an additional 5 minutes until it thickens slightly.
- Mix in the grated Parmesan cheese, stirring until melted and well incorporated. Season with salt and pepper to taste.
- Add the cooked rigatoni to the sauce, tossing gently to coat the pasta evenly. Cook for another 2-3 minutes, allowing the rigatoni to absorb some of the sauce.
- Serve hot, garnishing with fresh basil if desired.
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Notes
For elevated flavor, use high-quality Italian sausage and add red pepper flakes for spice. Consider mixing in vegetables like spinach or bell peppers for added nutrition.