Description
A silky blend of crushed tomatoes and heavy cream swirls around al dente rigatoni, studded with browned Italian sausage, garlic, and red pepper flakes. Fresh basil and Parmesan finish this rich, comforting pasta.
Ingredients
- 1 pound rigatoni pasta
- 1 pound Italian sausage casings removed
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 14 ounces crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions.
- Meanwhile heat the olive oil in a large skillet over medium heat and add the Italian sausage breaking it up with a spoon and cook until browned.
- Add the diced onion to the skillet and cook until softened then stir in the minced garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the dry white wine and simmer until it reduces by half.
- Stir in the crushed tomatoes and bring the sauce to a gentle simmer.
- Reduce the heat and stir in the heavy cream, then season with salt and pepper to taste.
- Drain the rigatoni and add it to the sauce, tossing to coat evenly.
- Remove from heat and stir in the grated Parmesan cheese and chopped fresh basil before serving.
Notes
- Use hot Italian sausage for a spicier dish or mild sausage for a milder flavor.
- Substitute half and half for heavy cream for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Garnish with extra Parmesan and fresh basil for a bright finish.