Rigatoni Alla Buttera
Indulge in the rich, comforting flavors of Rigatoni Alla Buttera, a classic Italian pasta dish that's perfect for weeknight dinners or special occasions. This recipe combines the hearty goodness of al dente rigatoni with a luscious, creamy tomato sauce infused with savory Italian sausage, aromatic garlic, and a hint of heat from optional crushed red pepper flakes. The addition of heavy cream and grated Parmesan creates an irresistibly silky texture, while fresh basil lends a burst of vibrant flavor. With just 35 minutes from start to finish, this easy-to-make dish strikes the perfect balance between rustic and refined. Serve it piping hot, with extra Parmesan and basil for garnish, and let the comforting taste of Italian cuisine transport you. Perfect for pasta lovers searching for indulgent and flavorful meals!
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 300 grams Italian sausage (mild or spicy, casing removed)
- 2 tablespoons Olive oil
- 2 items Garlic cloves, minced
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 400 milliliters Tomato passata (pureed tomatoes)
- 150 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 10 grams Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 liters Water (for boiling pasta)
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the rigatoni pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon or spatula. Cook for 5-7 minutes until browned and fully cooked through.
Add the minced garlic to the skillet with the cooked sausage and sauté for 1 minute, stirring frequently to prevent burning. If desired, add 0.5 teaspoons of crushed red pepper flakes for a touch of heat.
Pour in the tomato passata and stir to combine. Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Stir in the heavy cream and cook for an additional 2-3 minutes, until the sauce is creamy and slightly thickened.
Add the drained rigatoni pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, gradually add the reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Stir in the grated Parmesan cheese and fresh chopped basil. Season with salt and black pepper to taste.
Serve immediately, garnished with additional Parmesan cheese and basil leaves if desired. Enjoy your Rigatoni Alla Buttera!
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
