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Creamy Italian Sausage Rigatoni

Creamy Italian Sausage Rigatoni: Your New Favorite Comfort Dish

Indulge in creamy Italian sausage rigatoni, the perfect comfort dish for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Rigatoni Gluten-free pasta can be used for a gluten-free version.
For the Sauce
  • 2 tablespoons Olive Oil Opt for extra virgin olive oil for the best taste.
  • 1 medium Onion Diced; consider shallots for a milder flavor.
  • 3 cloves Garlic Minced; fresh garlic yields maximum flavor.
  • 1 pound Italian Sausage Choose spicy or mild based on your preference.
  • 14.5 ounces Canned Tomatoes Fire-roasted; break up in the pan for a smoother sauce.
  • 0.25 teaspoon Red Chili Flakes Omit for little spice, or amp it up for a fiery kick.
  • Salt and Pepper Adjust according to your flavor preferences.
  • 1 cup Heavy Cream Use a lighter cream or coconut milk for a healthier option.
  • 1 cup Parmesan Cheese Grated; freshly grated cheese melts beautifully.
  • Fresh Basil For garnish; parsley can substitute if basil is unavailable.

Equipment

  • large pot
  • large skillet
  • Colander
  • wooden spoon

Method
 

Cooking Instructions
  1. In a large pot, bring salted water to a rolling boil over high heat. Add rigatoni and cook for 8-10 minutes until al dente, reserving 1 cup of pasta water before draining.
  2. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent.
  3. Stir in minced garlic and sauté for 1 minute until fragrant.
  4. Crumble Italian sausage into the skillet, cook for 6-8 minutes until browned and cooked through.
  5. Pour in canned tomatoes and stir well. Let simmer uncovered for about 15 minutes.
  6. Stir in red chili flakes, and season with salt and pepper to taste.
  7. Gradually stir in heavy cream, allowing sauce to simmer gently for 5-7 minutes until slightly thickened.
  8. Sprinkle in grated Parmesan cheese, mixing until melted. Adjust sauce consistency with reserved pasta water if needed.
  9. Add cooked rigatoni to the sauce, gently tossing to coat.
  10. Plate the dish, adding extra Parmesan on top and garnishing with fresh basil.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 5mgCalcium: 300mgIron: 2.5mg

Notes

Store in an airtight container for up to 3-5 days in the fridge. Freezes well for 2-3 months.

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