Description
A rich and comforting pasta dish featuring tender rigatoni, savory Italian sausage, and a creamy tomato-Parmesan sauce perfect for weeknight dinners or special gatherings.
Ingredients
12 ounces (340 g) rigatoni pasta
1 tablespoon olive oil
1 pound (450 g) Italian sausage
1 small yellow onion, finely diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon tomato paste
1 can (14.5 ounces / 410 g) crushed tomatoes
1 cup (240 ml) heavy cream
½ cup (50 g) grated Parmesan cheese
½ cup (120 ml) reserved pasta water
2 tablespoons chopped parsley
¼ cup (25 g) grated Parmesan for serving
Instructions
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve ½ cup (120 ml) pasta water and drain.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 5–7 minutes.
Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds.
Stir in tomato paste and cook 1 minute. Add crushed tomatoes, salt, and pepper. Simmer 5–7 minutes.
Reduce heat and stir in heavy cream. Simmer gently for 3–5 minutes. Add Parmesan cheese and stir until melted.
Add cooked rigatoni and reserved pasta water as needed. Stir and cook 2–3 minutes until well coated.
Garnish with parsley and additional Parmesan. Serve warm.
Notes
For a lighter sauce, substitute half-and-half for heavy cream.
Add spinach or mushrooms for extra vegetables.
Store leftovers in the refrigerator for up to 3 days and reheat gently with added milk or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes