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sausage rigatoni in a plate
Nisrine Idrissii

Creamy Sausage Rigatoni

A comforting, 30-minute weeknight dinner featuring ridged rigatoni pasta tossed with savory crumbled Italian sausage in a velvety tomato cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 4 people
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Rigatoni pasta
  • 1 lb Italian sausage casings removed
  • 1 tbsp Olive oil
  • 1 Yellow onion diced
  • 4 cloves Garlic minced
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 1 can 28 oz Crushed tomatoes
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese grated
  • Salt and black pepper to taste
  • Fresh basil for garnish

Equipment

  • 1 Large pot (for boiling pasta)
  • 1 Large deep skillet or Dutch oven (for building the sauce)
  • 1 Wooden spoon or sturdy spatula
  • 1 spoon
  • 1 Colander (for draining pasta) optional
  • 1 measuring cup
  • measuring spoons or simple spoons

Method
 

  1. Cook rigatoni in salted boiling water until just under al dente; drain and reserve 1/2 cup pasta water.
  2. Heat olive oil in a large skillet over medium-high heat and brown the sausage, breaking it into small crumbles.
  3. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  4. Sauté diced onion in the fat over medium heat for 5 minutes until soft.
  5. Stir in garlic, oregano, and red pepper flakes; cook for 1 minute until fragrant.
  6. Pour in crushed tomatoes, season with salt and pepper, and simmer on low for 10 minutes.
  7. Stir in the cooked sausage, heavy cream, and Parmesan cheese until smooth.
  8. Toss the drained pasta into the sauce for 2 minutes, adding a splash of pasta water if needed. Garnish with basil.

Notes

  • Always remember to scoop out your pasta water before draining. The starch in that water acts as a natural binder to help the sauce cling to the rigatoni perfectly.
  • Let the sausage sit undisturbed in the hot pan for a minute or two before breaking it up. Developing that deep brown crust creates incredible flavor bases for your entire sauce.
  • If you do not have heavy cream, whole milk mixed with a tablespoon of butter can work, though the final sauce will be slightly less thick and luxurious. Avoid using skim milk as it can curdle from the tomato acidity.
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