Creamy Sausage Rigatoni Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
340g rigatoni
02 -
1 tsp salt (for boiling water)
→ Sauce
03 -
1 tbsp olive oil
04 -
450g Italian sausage, mild or spicy, casings removed
05 -
½ onion, finely chopped
06 -
3 cloves garlic, minced
07 -
1 tsp red pepper flakes (optional)
08 -
240ml tomato sauce
09 -
240ml heavy cream
10 -
50g grated parmesan cheese
11 -
½ tsp ground black pepper
12 -
½ tsp salt, adjust to taste
13 -
1 tsp Italian seasoning
14 -
15g fresh basil, chopped (plus extra for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package timing.
02 -
Reserve 120ml pasta water before draining the rigatoni. Drain thoroughly and set pasta aside.
03 -
Heat olive oil in a large skillet over medium heat. Add sausage and break into crumbles, cooking for 5-7 minutes until golden and cooked through.
04 -
Add chopped onion to the skillet and sauté until softened. Stir in minced garlic and red pepper flakes, cooking for 30 seconds until aromatic.
05 -
Stir in tomato sauce and simmer for 2 minutes. Lower heat, then add heavy cream, parmesan, salt, black pepper, and Italian seasoning. Mix until combined.
06 -
Return cooked rigatoni to the skillet. Toss gently to coat in sauce, adding reserved pasta water as needed to adjust consistency.
07 -
Stir chopped basil into the pasta and heat through for 1-2 minutes.
08 -
Transfer to plates, garnish with additional parmesan and basil. Serve hot, optionally accompanied by garlic bread or a side salad.
# Notes:
01 -
For a lighter touch, substitute half the cream with whole milk or use turkey sausage.