Description
A creamy and savory rigatoni dish with a rich tomato cream sauce, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 1 pound (450 g) Italian sausage (casings removed)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1/3 cup dry white wine (or reserved pasta water)
- 1 (28 oz) can crushed tomatoes
- 1/2 to 1 tsp red pepper flakes (optional)
- 3/4 cup heavy cream (or half-and-half)
- 3/4 cup freshly grated Parmesan cheese
- 12 oz rigatoni
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Brown the Italian sausage in a large skillet over medium-high heat for about 6–8 minutes until well-browned. Remove excess fat.
- Sweat the onion and garlic for 3–4 minutes until translucent.
- Deglaze the pan with white wine or reserved pasta water.
- Add crushed tomatoes and red pepper flakes, and simmer for 10 minutes.
- Stir in heavy cream and grated Parmesan, adjusting salt and pepper as needed.
- Toss the cooked rigatoni with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Serve with fresh basil and additional Parmesan if desired.
Notes
Leftovers taste even better the next day. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg