Description
This Italian Sausage Rigatoni Pasta is a hearty and flavorful dish combining perfectly cooked rigatoni with a rich and creamy sausage tomato sauce. The savory Italian sausage is browned and simmered with aromatics, crushed tomatoes, and herbs, then enriched with heavy cream and Parmesan cheese to create a luscious sauce. Fresh parsley adds a bright finishing touch, making this pasta an ideal comforting meal for weeknights or gatherings.
Ingredients
Scale
Sausage and Sauce
- 1 pound Italian sausage
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Pasta
- 12 ounces rigatoni pasta
Instructions
- Boil the Pasta: Heat a large pot of salted water over medium-high heat. Once boiling, add the rigatoni and cook according to package instructions, approximately 10-12 minutes, until al dente.
- Brown the 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 it apart with a spoon, until browned and cooked through, about 7-8 minutes.
- Remove Excess Fat: After sausage is browned, carefully remove excess fat from the skillet, leaving a small amount to sauté vegetables.
- Sauté Onions: Add the diced onion to the skillet and sauté until softened, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook an additional 1-2 minutes, stirring occasionally to avoid burning.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes, stirring to combine. Allow the sauce to simmer gently for 5 minutes to meld flavors.
- Incorporate Cream: Stir in the heavy cream and bring the sauce to a gentle simmer, letting it thicken slightly for about 3-4 minutes.
- Add Cheese and Herbs: Mix in the grated Parmesan, dried basil, dried oregano, and red pepper flakes, stirring until the cheese melts and the sauce is well combined.
- Season the Sauce: Adjust seasoning with salt and freshly ground black pepper to taste.
- Drain Pasta: Once rigatoni is cooked al dente, drain it while reserving 1/4 cup of the pasta cooking water.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet with the sausage sauce. Toss everything together to coat the pasta.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water until reaching desired consistency.
- Finish with Parsley: Sprinkle fresh chopped parsley over the pasta and toss once more.
- Serve: Serve the pasta immediately, optionally garnished with extra Parmesan cheese for added flavor.
Notes
- For a spicier dish, increase the amount of red pepper flakes.
- Use mild or spicy Italian sausage depending on your heat preference.
- Reserve pasta water carefully as it helps loosen and bind the sauce to the pasta.
- Parmesan cheese can be substituted with Pecorino Romano for a sharper taste.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but sauce will be less rich.
- Make sure to cook pasta al dente to avoid mushy texture when tossed with the sauce.
