Description
A simple recipe for rich, creamy pasta featuring Italian sausage.
Ingredients
Scale
- 1 pound rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Cook rigatoni according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic, diced tomatoes, oregano, basil, and red pepper flakes. Simmer for 5 minutes.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until the sauce is smooth.
- Add the drained pasta to the skillet. Toss to coat. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Season with salt and pepper. Serve immediately.
Notes
- Use sweet or hot Italian sausage based on your preference.
- For a thicker sauce, reduce the amount of reserved pasta water you add.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 750
- Fat: 40
- Saturated Fat: 18
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
- Cholesterol: 100
Keywords: creamy sausage rigatoni, Italian sausage pasta, easy pasta recipe, rigatoni with cream sauce