Description
A hearty and flavorful Italian dish featuring rigatoni pasta tossed with a creamy, savory sauce made from browned Italian sausage, crushed tomatoes, herbs, and Parmesan cheese. Perfect for a comforting weeknight dinner that brings rich flavors and satisfying textures to your table.
Ingredients
Scale
Meat and Pasta
- 1 pound Italian sausage
- 12 ounces rigatoni pasta
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Liquids and Dairy
- 2 tablespoons olive oil
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Boil Pasta: Heat a large pot of salted water over medium-high heat. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, about 10-12 minutes.
- Brown Sausage: While pasta cooks, heat olive oil in a large skillet over medium heat. Remove casing from the Italian sausage and crumble it into the skillet. Cook, breaking apart with a spoon, until browned and cooked through, about 7-8 minutes.
- Remove Excess Fat: Drain any excess fat from the skillet, leaving a small amount to sauté vegetables.
- Sauté Onion: Add diced onion to the skillet and cook until softened, about 5 minutes.
- Add Garlic: Stir in minced garlic and cook for 1-2 minutes, stirring occasionally to prevent burning.
- Simmer Tomato Sauce: Pour in crushed tomatoes and stir well. Let the sauce simmer for 5 minutes to blend flavors.
- Add Cream and Thicken: Stir in heavy cream and bring the sauce to a gentle simmer. Allow it to thicken slightly, about 3-4 minutes.
- Season Sauce: Mix in grated Parmesan cheese, dried basil, dried oregano, and red pepper flakes, stirring until cheese is melted and sauce is combined. Season with salt and freshly ground black pepper to taste.
- Drain Pasta: Drain rigatoni, reserving about 1/4 cup of pasta water.
- Toss Pasta with Sauce: Add pasta to the skillet with sausage sauce and toss to coat evenly. If sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Garnish and Serve: Sprinkle fresh parsley over the pasta, toss again, and serve immediately. Optionally, garnish with extra Parmesan cheese.
Notes
- For a spicier dish, increase red pepper flakes according to taste.
- Use mild or hot Italian sausage depending on your preference.
- Reserve pasta water carefully; it helps to loosen the sauce without watering down flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
