Rigatoni with Sweet Sausage and Tomato Sauce
Experience the ultimate comfort meal with this Rigatoni with Sweet Sausage and Tomato Sauce—an irresistible combination of tender rigatoni, hearty sweet Italian sausage, and a rich, creamy tomato sauce infused with garlic, oregano, and a hint of crushed red pepper for optional heat. This one-pot wonder comes together in under an hour, making it an ideal dinner for busy weeknights or a cozy weekend treat. The addition of heavy cream and freshly grated parmesan lends a luxurious texture, while fresh basil adds a burst of vibrant flavor. Perfectly balanced and endlessly satisfying, this dish invites you to savor every bite. Serve it with extra parmesan and a sprinkle of basil for a restaurant-worthy finish that’s sure to impress!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp olive oil
- 16 oz sweet Italian sausage
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 tsp crushed red pepper flakes (optional)
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 0.5 cup heavy cream
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup parmesan cheese, grated (plus more for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Remove the casings from the sweet Italian sausage and add the meat to the pan. Cook for 6-8 minutes, breaking it up with a wooden spoon, until browned and cooked through. Transfer the sausage to a plate and set aside.
In the same skillet, add the finely chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and crushed red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and black pepper. Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally, until slightly thickened.
Return the cooked sausage to the skillet and stir to combine. Add the heavy cream and simmer for an additional 2-3 minutes to meld the flavors.
Toss the cooked rigatoni with the sauce, adding reserved pasta water a little at a time if needed to loosen the sauce.
Fold in the chopped fresh basil and grated parmesan cheese, stirring until well combined.
Serve hot, garnished with additional parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 926 mg | 20% | |
*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.
