Ingredients
Scale
- 1 pound Rigatoni pasta
- 1 pound Italian sausage (mild or hot, casings removed)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes (or good quality marinara sauce)
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Step 1: Cook the rigatoni according to package directions in salted boiling water until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta.
- Step 2: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the Italian sausage and brown it, breaking it up with a spoon, until fully cooked. Drain any excess grease from the pan.
- Step 3: Add the diced onion to the sausage mixture and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 4: Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Reduce the heat to low, then stir in the heavy cream and half of the reserved Parmesan cheese, mixing until the sauce is smooth and heated through.
- Step 5: Add the drained rigatoni to the skillet with the sauce. Toss the pasta to fully coat it in the creamy sauce, adding a splash of the reserved pasta water if the sauce appears too thick.
- Step 6: Serve immediately in bowls, garnished with the remaining Parmesan cheese and fresh basil, if desired.
Notes
- Store leftovers promptly in an airtight container for up to 3 days; stirring in an extra spoonful of reserved Parmesan before chilling can help stabilize the sauce.
- To restore the perfect creamy texture, reheat servings gently in a skillet over low heat, adding 1-2 tablespoons of milk or water to prevent the pasta from drying out.
- Cut through the richness of this comforting dish by pairing it with a simple side salad dressed in a tangy lemon vinaigrette and a basket of warm, crusty bread.
- When browning the Italian sausage, remember to only drain *most* of the rendered fat—leaving a tablespoon behind creates the essential flavorful foundation for cooking the onions and garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (approx. 1.5 cups prepared)
- Calories: 810
- Sodium: 1150mg
- Fat: 55g
- Saturated Fat: 25g
- Trans Fat: 0g
- Protein: 8g