Description
This creamy and flavorful Rigatoni Pasta recipe combines al dente rigatoni with a rich tomato and Italian sausage sauce, enhanced by garlic, fresh basil, and a touch of heavy cream. It’s a comforting and hearty dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 12 ounces rigatoni pasta
- 1/2 cup pasta water (reserved)
Sauce & Meat
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 pound ground Italian sausage
- 28 ounce can crushed tomatoes
- 3/4 cup heavy cream
- 1/4 cup fresh chopped basil, plus more for garnish
- Shredded Parmesan for garnish
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water and set aside.
- Sauté garlic and seasoning: Heat the olive oil in a large sauté pan over medium-low heat. Add the minced garlic and Italian seasoning, cooking while stirring constantly for 30 to 60 seconds. Be careful not to let the garlic brown or burn to preserve its flavor.
- Cook the sausage: Increase the heat to medium-high and add the ground Italian sausage to the pan. Use a spatula to crumble it as it cooks, stirring occasionally until it’s browned and fully cooked through.
- Add tomatoes and cream: Stir in the crushed tomatoes, heavy cream, and chopped basil. Season with several large pinches of kosher salt and black pepper. Let the sauce simmer for a few minutes until it is heated through and flavors meld.
- Toss pasta with sauce: Add the cooked rigatoni into the sauce along with a splash of the reserved pasta water. Toss everything together to coat the pasta evenly in the creamy tomato sausage sauce.
- Garnish and serve: Plate the pasta, then garnish with additional fresh basil and a generous sprinkle of shredded Parmesan cheese. Serve immediately while hot and enjoy your comforting Rigatoni Pasta meal.
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Notes
- Make sure not to overcook the garlic when sautéing to keep the sauce from tasting bitter.
- Use good quality crushed tomatoes for the best sauce flavor.
- The reserved pasta water helps loosen the sauce, making it cling perfectly to the rigatoni.
- Feel free to substitute ground turkey or chicken sausage for a leaner version.
- This dish can be prepared ahead of time and reheated gently on the stove with a splash of cream or water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
Keywords: rigatoni pasta, Italian sausage pasta, creamy tomato pasta, easy Italian dinner, sausage rigatoni recipe
