Rigatoni with Creamy Tomato and Sausage Sauce
Dive into comforting indulgence with this Rigatoni with Creamy Tomato and Sausage Sauce, a hearty Italian-inspired dish that’s bursting with bold flavors and creamy textures. Perfectly al dente rigatoni is enveloped in a luscious tomato cream sauce packed with the rich, savory goodness of Italian sausage, fragrant garlic, and sweet caramelized onions. A touch of dried oregano and optional red chili flakes lend a subtle spice, while Parmesan cheese and fresh basil elevate the dish with a burst of freshness and depth. Ready in just 35 minutes, this recipe is an ideal weeknight dinner that feels gourmet yet effortless. Serve it with a sprinkle of Parmesan and extra basil for a restaurant-worthy finish. Perfect for pasta lovers, comfort food enthusiasts, and anyone craving a soul-soothing meal with a touch of elegance.
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Recipe Information
Ingredients
- 400 grams rigatoni pasta
- 300 grams Italian sausage (mild or spicy, casings removed)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 400 grams crushed tomatoes (canned)
- 200 milliliters heavy cream
- 50 grams Parmesan cheese (grated)
- 1 teaspoon dried oregano
- 0.5 teaspoons dried red chili flakes (optional)
- 2 tablespoons fresh basil leaves (chopped, plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 120 milliliters pasta cooking water
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Reserve 120 milliliters of pasta cooking water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and set aside.
In the same skillet, add more olive oil if necessary, and sauté the onion for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the crushed tomatoes, dried oregano, and red chili flakes (if using) to the skillet. Stir to combine.
Lower the heat to medium-low and let the sauce simmer for 8-10 minutes. Stir occasionally.
Pour in the heavy cream and return the cooked sausage to the skillet. Stir well and let it simmer for 2-3 minutes until the sauce thickens.
Add the grated Parmesan cheese and chopped fresh basil to the sauce. Season with salt and black pepper to taste.
Toss the cooked rigatoni into the skillet with the sauce. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is achieved.
Serve the pasta immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 6187 mg | 269% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 24.2 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1997 mg | 42% | |
*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.
