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Indulgent Creamy Italian Sausage Rigatoni

A rich and comforting pasta dinner with creamy tomato sauce, Italian sausage, parmesan cheese, and rigatoni pasta.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb rigatoni pasta
  • 1 lb Italian sausage
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • 1 cup heavy cream
  • 14 oz crushed tomatoes
  • 0.5 cup Parmesan cheese grated
  • salt to taste
  • black pepper to taste
  • fresh basil or parsley chopped for garnish

Equipment

  • large pot
  • large skillet
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 1 cup pasta water, drain, and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add Italian sausage and cook until browned and fully cooked, breaking it apart as it cooks.
  4. Add chopped onion and sauté for 3 to 4 minutes until softened.
  5. Stir in garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
  6. Pour in crushed tomatoes and simmer for 5 minutes.
  7. Reduce heat to low and stir in heavy cream until smooth.
  8. Add Parmesan cheese and stir until melted into the sauce.
  9. Season with salt and black pepper to taste.
  10. Add cooked rigatoni and toss to coat evenly. Add reserved pasta water as needed.
  11. Simmer for 1 to 2 minutes so the pasta absorbs the sauce.
  12. Garnish with chopped basil or parsley before serving.

Notes

Use spicy Italian sausage for extra heat. Freshly grated Parmesan melts more smoothly than pre-shredded cheese. Add spinach or mushrooms for extra vegetables. Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of cream or milk.