Pizza & Pasta Free recipe

Sausage Rigatoni

There is a reason Sausage Rigatoni shows up on repeat in this kitchen: rigatoni in a creamy tomato sauce with Italian sausage. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 30 min Total: 40 min

40Minutes

4Servings

4.7Rating

EasyLevel

Why you'll love this recipe

A short, straightforward ingredient list with no special equipment needed.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb rigatoni
1 lb Italian sausage, casings removed
1 onion diced
4 cloves garlic minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan
1/2 tsp red pepper flakes
fresh basil

Estimated Nutrition (per serving)

620Calories

49gFat

13gCarbs

31gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Brown the sausage in a large skillet over medium-high, breaking it up, 7 minutes. Add the onion and cook 4 minutes, then the garlic and red pepper flakes for 1 minute.
Step 2
Stir in the crushed tomatoes and simmer 10 minutes.
Step 3
Meanwhile cook the rigatoni in salted water to al dente. Reserve 1/2 cup pasta water, then drain.
Step 4
Lower the heat and stir the cream into the sauce.
Step 5
Add the pasta and Parmesan, tossing with a splash of pasta water until glossy.
Step 6
Finish with fresh basil and serve.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking