Creamy Sausage Rigatoni Pasta (Print Version)
# Ingredients:
→ Sauce
01 -
1 tbsp olive oil
02 -
450g mild or spicy Italian sausage, take off the casing
03 -
½ onion, chopped up nice and small
04 -
3 cloves garlic, smashed and chopped
05 -
1 tsp Italian seasoning
06 -
½ tsp salt, add more if you like
07 -
½ tsp black pepper, ground
08 -
1 tsp red pepper flakes, totally optional
09 -
240ml tomato sauce
10 -
15g fresh basil, chopped up (save some for topping)
11 -
240ml heavy cream
12 -
50g parmesan, grated
→ Pasta
13 -
1 tsp salt for your boiling water
14 -
340g rigatoni
# Instructions:
01 -
Dish it up, put a bit more basil and parmesan on top. Eat right away—garlic bread or salad go awesome with it.
02 -
Toss in the chopped basil and let everything warm up for another minute or two.
03 -
Dump your pasta into the big pan, stir so it’s all covered in sauce, splash in some saved pasta water if it needs to get saucier.
04 -
Pour the tomato sauce in, let it bubble for a couple minutes, turn the heat down, and add the cream, parmesan, salt, pepper, and Italian seasoning. Mix till it looks creamy.
05 -
Throw in the onion and let it get soft. Drop in garlic and chili flakes, then cook until it all smells good, about half a minute.
06 -
Get the oil hot in a big pan over medium. Add the sausage and smash it into crumbles. Cook for 5 to 7 minutes till it’s brown and cooked right through.
07 -
Before you drain, scoop out around 120ml of pasta water and hold onto it. Drain the pasta well and keep it aside.
08 -
Fill a big pot with water, throw in some salt, and bring it to a boil. Add the rigatoni and cook till it’s just the way you like it—check the box for timing.
# Notes:
01 -
If you want things lighter, swap in some milk for half the cream or try using turkey sausage instead.