Ingredients
Scale
- 1 lb Italian sausage (casings removed)
- 12 oz rigatoni pasta
- 1 tbsp olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh basil (for garnish)
Instructions
- Cook the rigatoni according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, breaking it into small pieces.
- Add the onion and garlic, cooking until softened (about 3 minutes).
- Stir in the crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer for 10 minutes.
- Reduce heat to low and add the heavy cream. Stir until combined.
- Toss in the cooked rigatoni and Parmesan cheese. Mix well.
- Garnish with fresh basil before serving.
Notes
- Use spicy Italian sausage for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Substitute half-and-half for heavy cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 8g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 85mg