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Creamy Italian Sausage Rigatoni

Hearty rigatoni pasta tossed in a creamy tomato sauce with savory Italian sausage, Parmesan, and fresh herbs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz rigatoni pasta
  • 1 lb Italian sausage mild or spicy, casings removed
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 14 oz diced tomatoes canned
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 tsp Italian seasoning
  • salt and pepper to taste
  • fresh basil or parsley for garnish

Equipment

  • Large pot
  • Large skillet
  • Wooden spoon
  • Colander

Method
 

  1. Cook rigatoni pasta in salted boiling water until al dente. Drain and set aside.
  2. In a skillet, heat olive oil and cook sausage until browned. Drain excess fat if needed.
  3. Add onion and garlic, sauté until softened.
  4. Stir in diced tomatoes, Italian seasoning, salt, and pepper. Simmer 5 minutes.
  5. Pour in heavy cream, stir to combine, and simmer until slightly thickened.
  6. Add cooked rigatoni to sauce and toss until coated.
  7. Stir in Parmesan, garnish with basil or parsley, and serve hot.

Notes

For a baked version, transfer to a casserole dish, top with mozzarella, and broil until bubbly.