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–+ servings
Italian sausage ribatoni

Creamy Italian Sausage Rigatoni for a Cozy Dinner Night

This Creamy Italian Sausage Rigatoni is a comforting meal capturing the essence of Italian cuisine, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 lb Italian Sausage choose sweet or spicy for preference
  • 2 tbsp Olive Oil for sautéing
  • 1 medium Onion can substitute with shallots
  • 3 cloves Garlic fresh preferred
  • 28 oz Crushed Tomatoes acts as the base for the creamy sauce
  • 0.5 cup Heavy Cream can be replaced with half-and-half
  • 0.5 cup Parmesan Cheese plus more for serving
  • Red Pepper Flakes optional
  • Salt to taste
  • Black Pepper to taste
For the Pasta
  • 16 oz Rigatoni Pasta penne or ziti can be used as substitutes
For the Finish
  • 0.25 cup Fresh Basil can substitute with spinach or parsley

Equipment

  • large skillet
  • large pot
  • baking dish

Method
 

Cooking Steps
  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil. Add the Italian sausage and cook until browned.
  3. In the same skillet, sauté the onion until translucent, then add garlic.
  4. Stir in crushed tomatoes, oregano, basil, salt, and black pepper; simmer for 10 minutes.
  5. Cook rigatoni in salted boiling water until just under al dente, then drain.
  6. Return sausage to skillet, add heavy cream and Parmesan, then mix in rigatoni.
  7. Transfer to a baking dish, top with Parmesan, and bake for 20-25 minutes.
  8. Let rest for 5-10 minutes, then garnish with basil and extra Parmesan before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 7mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for 2-3 months. Reheat gently with added liquid for best results.

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