Description
A rich and comforting Creamy Italian Sausage Rigatoni featuring al dente pasta coated in a luscious sauce made from browned Italian sausage, sautéed onions and garlic, crushed tomatoes, heavy cream, and chicken broth, seasoned with Italian herbs and red pepper flakes for a subtle kick. Topped with Parmesan cheese and fresh basil for a classic Italian flavor.
Ingredients
Scale
Pasta
- 400 g rigatoni pasta
Sauce
- 500 g Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (400 g) crushed tomatoes
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Finishing & Garnish
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spatula as it cooks. Continue to cook until the sausage is browned and cooked through.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet with the sausage. Sauté for about 3 to 4 minutes until the onion is translucent and the garlic becomes fragrant.
- Simmer the Sauce: Pour in the crushed tomatoes, heavy cream, and chicken broth. Stir in Italian seasoning and red pepper flakes if using. Season with salt and pepper. Allow the sauce to simmer gently for about 10 minutes so the flavors meld together.
- Combine Pasta and Sauce: Add the cooked rigatoni directly into the skillet with the sauce. Stir thoroughly to coat all the pasta evenly with the creamy sausage sauce.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the pasta and stir until the cheese melts into the sauce, making it smooth and creamy.
- Serve and Garnish: Serve the rigatoni hot, garnished with fresh basil leaves for a bright, fresh finish.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to taste.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich and creamy.
- If preferred, turkey or chicken sausage can be used as a leaner alternative to pork Italian sausage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Adding a splash of white wine when sautéing the onions and garlic can add depth to the sauce’s flavor.
