Creamy Italian Sausage Rigatoni
A delightful and comforting dish that combines rigatoni with creamy sauce and savory Italian sausage, perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Meat
Ingredients
Scale
- 1 lb Italian sausage (substitute with ground turkey or chicken)
- 1 cup heavy cream (or half-and-half)
- 1 can diced tomatoes
- 1 medium onion (or shallots)
- 3 cloves garlic (fresh or minced)
- 12 oz rigatoni (or penne, fusilli, or spaghetti)
- 1 cup fresh basil (or dried basil)
- 1/2 cup freshly grated Parmesan cheese (or pre-grated)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a roaring boil. Add rigatoni and cook until al dente, about 8-10 minutes. Drain and set aside.
- Brown the Sausage: In the same pot, remove any excess grease and break up the sausage into bite-sized pieces. Cook until browned, about 5-7 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the sausage. Stir continuously until the onion turns translucent, approximately 3-4 minutes.
- Incorporate Tomatoes: Pour in the canned diced tomatoes. Allow to simmer to meld flavors.
- Stir in Cream: Slowly drizzle in the heavy cream, stirring until the sauce has a velvety texture.
- Combine Pasta and Sauce: Add the cooked rigatoni to the pot, coating with the sauce. Season with salt and pepper to taste.
- Finish with Basil and Cheese: Off the heat, fold in the fresh basil and Parmesan cheese.
Notes
Make ahead by preparing the sauce a day in advance. Can be frozen for later use.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg