Description
A rich and creamy pasta dish featuring Italian sausage in a velvety tomato cream sauce with rigatoni, finished with Parmesan cheese and fresh herbs.
Ingredients
2 tablespoons extra-virgin olive oil,
1 large onion, diced,
4 garlic cloves, minced,
1.5 lbs Italian sausage,
2 (28-ounce) cans whole or crushed tomatoes,
1/4 cup fresh basil, chopped,
1/4 cup fresh oregano, chopped,
1 teaspoon red chili flakes,
2 teaspoons salt,
1 teaspoon black pepper,
1.5 cups heavy cream,
1.5 cups grated Parmesan cheese, divided,
1 lb rigatoni pasta
Instructions
Heat olive oil in large pot over medium heat. Add onion and sauté 7-8 minutes until softened.,Add garlic and Italian sausage. Cook 7-8 minutes, breaking sausage apart, until browned.,Bring large pot of salted water to boil. Cook rigatoni according to package directions until al dente.,Add tomatoes to sausage mixture. If using whole tomatoes, blend first until smooth.,Stir in basil, oregano, chili flakes, salt, and pepper. Bring to boil, then simmer 5-7 minutes.,Add heavy cream and 1 cup Parmesan. Simmer 5-7 minutes until sauce thickens.,Drain pasta and add to sauce. Stir to coat evenly.,Serve garnished with remaining Parmesan and fresh basil.
Notes
Use high-quality Italian sausage for best flavor,Fresh herbs recommended but dried can be substituted (1 tbsp dried = 1/4 cup fresh),Adjust chili flakes to control spice level,Leftovers can be stored in refrigerator for 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg