Description
This creamy Italian Sausage Rigatoni is a hearty and flavorful pasta dish featuring perfectly cooked rigatoni pasta tossed in a rich and creamy sauce made with browned Italian sausage, sautéed onions and garlic, diced tomatoes, heavy cream, and Parmesan cheese. Finished with fresh basil and a hint of red pepper flakes for mild heat, this comforting meal comes together easily on the stovetop for a satisfying dinner.
Ingredients
Scale
Pasta
- 1 lb (450g) rigatoni pasta
Sauce and Sausage
- 1 lb (450g) Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can diced tomatoes
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
Optional Garnish
- Freshly chopped parsley
- Additional grated Parmesan cheese
- Additional fresh basil
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta thoroughly and set aside.
- Brown Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 6-8 minutes.
- Set Aside Sausage: Remove the cooked sausage from the skillet and set it aside, leaving the flavorful drippings in the pan for the sauce.
- Sauté Aromatics: To the same skillet, add the chopped onion and minced garlic. Sauté over medium heat until the onions become translucent and fragrant, about 3-5 minutes.
- Add Sauce Ingredients: Stir in the canned diced tomatoes, heavy cream, chicken broth, Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a gentle simmer to combine flavors.
- Simmer Sauce with Sausage: Return the cooked sausage to the skillet, stirring to combine, and let the sauce cook for another 5-7 minutes to allow the flavors to meld together.
- Toss Pasta in Sauce: Add the cooked rigatoni pasta to the skillet. Toss everything together gently until the pasta is well coated with the creamy sauce.
- Incorporate Cheese: Stir in the grated Parmesan cheese, allowing it to melt smoothly into the sauce creating a rich and cohesive texture.
- Add Fresh Basil: Remove the skillet from heat, then stir in the chopped fresh basil gently to infuse aromatic flavor.
- Serve: Serve the creamy Italian sausage rigatoni hot, garnished with additional Parmesan cheese, fresh basil, or chopped parsley if desired.
Notes
- For a spicier dish, increase the amount of red pepper flakes to taste.
- Use mild or spicy Italian sausage depending on your heat preference.
- Fresh basil is best added at the end to maintain its vibrant flavor and color.
- This dish pairs well with a crisp green salad and crusty bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
