Description
A comforting and flavorful Easy Sausage Rigatoni recipe featuring Italian sausage, rich tomato sauce, and creamy finishing touches. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner that doesn’t skimp on taste.
Ingredients
Units
Scale
Pasta
- 8 ounces uncooked rigatoni
Sauce
- 16 ounces Italian sausage (spicy or mild)
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup heavy cream or whipping cream
- Fresh basil, torn, optional but recommended, to taste
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, optional, to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the rigatoni and cook until al dente according to package directions, usually around 10-12 minutes. Drain and set aside.
- Brown the Sausage and Onion: While the pasta cooks, heat a skillet over medium-high heat. Add the Italian sausage meat and chopped onion. Sauté, stirring occasionally, until the sausage is fully browned and the onion is softened, about 8-10 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Drain Excess Fat: Spoon out some of the fat from the pan, leaving just enough for flavor. You don’t need to remove it all.
- Make the Sauce: Add the diced tomatoes with juices and crushed tomatoes to the skillet. Reduce heat to medium-low and simmer the sauce gently for 10 minutes. Adjust heat as necessary to prevent vigorous boiling.
- Finish the Sauce: Stir in the heavy cream and torn fresh basil (if using). Season with salt and pepper to taste. Cook for an additional 1-2 minutes until the sauce is creamy and fragrant.
- Toss Pasta With Sauce: Combine the drained rigatoni with the creamy sausage tomato sauce in the skillet or a serving bowl. Toss well to coat.
- Serve: Plate the pasta and garnish with freshly grated Parmesan cheese if desired. Serve immediately.
Notes
- You can use spicy or mild Italian sausage based on your preference.
- Fresh basil adds a fragrant herby note but is optional.
- Adjust the cream quantity for a lighter or richer sauce texture.
- For a lower-fat version, swap heavy cream with half-and-half or omit it entirely.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
