Description
A cozy and filling dish that combines creamy sauce with rigatoni and Italian sausage, perfect for a comforting dinner.
Ingredients
Pasta and Sauce Base
- 12 ounces Rigatoni (The ridges hold the sauce well.)
- 1 pound Italian sausage (Use sweet or hot, or a mix of both.)
- 1 medium Onion, chopped (For base flavor.)
- 2 cloves Garlic, minced (Adds aroma and flavor.)
- 2 tablespoons Olive oil (For cooking the sausage.)
- 2 tablespoons Tomato paste (For richness and color.)
- 1 cup Heavy cream (For a creamy texture.)
- 1 cup Parmesan cheese, freshly grated (Adds flavor and creaminess.)
- 1 teaspoon Italian seasoning or dried basil and oregano
- to taste Salt and black pepper
- optional Crushed red pepper, spinach, and a splash of pasta water (For added spice and greens.)
Instructions
Preparation
- Start by bringing a big pot of salted water to a boil for the rigatoni.
- Heat a large pan on medium heat and add olive oil. Crumble the sausage into the pan and let it brown.
- When the sausage is mostly cooked, add the chopped onion and cook until softened, about 2-3 minutes.
- Add minced garlic and stir for about 30 seconds until fragrant.
- While the pasta cooks, save about 1 cup of pasta water before draining.
Cooking
- In the same pan with the sausage, stir in the tomato paste and cook for 1 minute.
- Pour in the heavy cream and keep the heat low to medium, stirring until warmed through.
- Add Parmesan cheese a handful at a time, stirring until it melts smoothly.
- Season with salt, black pepper, and Italian seasoning to taste.
- Add the drained rigatoni to the sauce and toss until well coated.
- If the sauce is too thick, splash in a bit of reserved pasta water to reach desired consistency.
Serving
- Let the dish sit off heat for a minute before serving to thicken slightly.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently with a splash of liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Italian