Savory Italian Sausage Rigatoni

$- 12 oz rigatoni pasta - 1 lb Italian sausage, casing removed - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14 oz) crushed tomatoes - 1 cup heavy cream - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish - Olive oil for cooking Using the right amounts makes a big difference. Here are the key measurements: - Rigatoni Pasta: 12 ounces is perfect for four servings. - Italian Sausage: One pound gives a rich flavor. - Onion: A medium onion adds the right sweetness. - Garlic: Three cloves bring a strong aroma. - Crushed Tomatoes: Use a 14-ounce can for the sauce base. - Heavy Cream: One cup makes the sauce creamy. - Dried Oregano and Basil: One teaspoon each enhances the flavor. - Red Pepper Flakes: Use half a teaspoon for a bit of heat. - Parmesan Cheese: Half a cup adds depth to the dish. - Olive Oil: Just enough to coat the pan for browning. - Italian Sausage: Choose a good quality sausage for the best flavor. You can use mild or spicy based on your taste. - Cheese: Freshly grated Parmesan melts better and tastes richer than pre-grated. - Tomatoes: Crushed tomatoes provide a smooth sauce. You can use diced tomatoes if you prefer more texture. - Fresh Basil: It is a great garnish that adds color and fresh flavor. Always use it at the end for best results. {{ingredient_image_1}} Start by boiling a large pot of salted water. Add 12 oz of rigatoni pasta. Cook it until it is al dente, about 8 to 10 minutes. You want it to be firm but not hard. Before draining, save 1 cup of the pasta water. Drain the pasta and set it aside. This water helps to adjust the sauce later. In a large skillet, drizzle in some olive oil. Heat it over medium heat. Add 1 lb of Italian sausage, removing its casing first. Break the sausage into pieces with a wooden spoon. Cook it for 5 to 7 minutes. You want it browned and fully cooked. This adds great flavor to your dish. Next, add 1 diced medium onion to the skillet. Cook for about 3 to 4 minutes until it becomes soft and clear. Stir in 3 minced garlic cloves and cook for 1 more minute. You’ll love the smell! Now, pour in 1 can of crushed tomatoes and 1 cup of heavy cream. Mix it well. Add 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and ½ teaspoon of red pepper flakes. Let this mix simmer for 5 to 10 minutes. This helps the sauce thicken. Now, it’s time to add the rigatoni back into the skillet. Toss the pasta in the sauce until it is fully coated. If the sauce is too thick, add some of that reserved pasta water. This will help you get the right sauce consistency. Taste the dish and add salt and pepper as needed. Stir in ½ cup of grated Parmesan cheese until it melts. This makes everything creamy and rich. Serve the dish right away. Top with fresh basil leaves and more Parmesan if you want. Enjoy your tasty Italian sausage rigatoni! To get the sauce just right, watch the heat. Simmer it on low. This helps the flavors mix well. You want a creamy texture, not too thick. If it gets too thick, add some reserved pasta water. Stir until it’s nice and smooth. This makes the sauce cling to the rigatoni perfectly. You can cook rigatoni in many ways. Boiling is the most common. But you could also bake it. For baking, cook the pasta until just underdone. Then mix with the sauce and bake until bubbly. This gives a nice crust on top. You can even try cooking it in a pressure cooker for speed. Garnishing makes your dish look great. Fresh basil leaves add color and flavor. Grated Parmesan cheese gives a rich taste. You can also sprinkle some red pepper flakes on top for extra spice. Serve with crusty bread on the side for a complete meal. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh Italian sausage and high-quality crushed tomatoes. Fresh ingredients can elevate the entire dish. Customize Your Spice Level: Adjust the amount of red pepper flakes based on your heat preference. Add a little at a time and taste as you go to avoid overpowering the dish. Perfect Pasta Cooking: Always cook the pasta al dente to prevent it from becoming mushy when combined with the sauce. The pasta will continue to cook slightly when mixed with the hot sauce. Garnish for Flavor: Don't skip the fresh basil garnish! It adds a burst of freshness that complements the rich flavors of the dish beautifully. {{image_2}} You can make this dish lighter by using turkey sausage. Turkey sausage has less fat but still delivers great taste. You can also swap regular pasta for whole wheat rigatoni. Whole wheat pasta adds fiber and nutrients. If you want a meat-free meal, try plant-based sausage. It cooks just like regular sausage but is made from plants. You can find many brands that taste great. Use the same cooking steps, and you will enjoy a hearty dish. Change up the flavor with herbs and spices. Try adding fresh thyme or rosemary for a different twist. You can also use smoked paprika for a smoky flavor. Adjust the red pepper flakes for your heat level. Don't be afraid to mix and match to find your favorite combination. To store leftovers, let the rigatoni cool down. Place it in an airtight container. Make sure to seal it tightly. This helps keep the flavors fresh. You can store the dish in the fridge for up to three days. If you want to keep it longer, consider freezing. For freezing, use a freezer-safe container. Divide the rigatoni into portions. This makes it easier to thaw later. Make sure to leave some space in the container. Foods expand when frozen. You can freeze the rigatoni for up to three months. Label the container with the date for easy tracking. To reheat, you can use the microwave or the stovetop. If using the microwave, place it in a bowl and cover it. Heat in short bursts, stirring in between. If you prefer the stovetop, add a splash of water or broth. Heat on low, stirring often. This keeps the pasta moist and tasty. Enjoy your flavorful meal again! You can use many types of noodles. Penne or ziti are great choices. They hold sauce well and have a similar shape. Fusilli or farfalle can also work. They give a fun twist to the dish. Yes, you can make Italian Sausage Rigatoni ahead of time. Just cook it and store it in the fridge. Keep it in an airtight container for up to three days. When you are ready to eat, reheat it on the stove. Add a splash of water or cream to keep it moist. Many sides go well with this dish. A simple green salad adds freshness. Garlic bread is a tasty choice too. You can also serve roasted vegetables for extra flavor. These sides balance the rich pasta nicely. To make the dish less spicy, cut the red pepper flakes in half. You can leave them out completely if you prefer. Adding more cream will also tone down the heat. Serve with a dollop of sour cream for a cool touch. This blog post covered everything you need to know to make Italian sausage rigatoni. We discussed the key ingredients and their measurements, provided step-by-step cooking instructions, and offered tips for perfection. I also shared tasty variations and smart storage tips. Remember, making this dish can be fun and flexible. Experiment with ingredients and spices to match your taste. Enjoy crafting a meal that warms hearts and brings everyone together. With these strategies, you'll create a delicious dish every time!$

Savory Italian Sausage Rigatoni

A delicious pasta dish featuring rigatoni, Italian sausage, and a creamy tomato sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

12 oz rigatoni pasta
1 lb Italian sausage, casing removed
1 medium onion, diced
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
to taste Salt and pepper
½ cup grated Parmesan cheese
for garnish Fresh basil leaves
for cooking Olive oil

Instructions

In a large pot of salted boiling water, cook the rigatoni according to package directions until al dente. Reserve 1 cup of pasta water, then drain the rest and set aside.
In a large skillet over medium heat, add a drizzle of olive oil. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
Add the diced onion to the skillet and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and heavy cream. Stir to combine. Add the dried oregano, dried basil, and red pepper flakes, mixing well. Allow the sauce to simmer for about 5-10 minutes until it thickens slightly.
Add the drained rigatoni to the skillet with the sauce. Toss to coat, adding reserved pasta water as necessary to reach desired sauce consistency.
Taste and season with salt and pepper. Stir in the grated Parmesan cheese until well mixed.
Serve immediately garnished with fresh basil leaves and additional Parmesan if desired.

Notes

Adjust red pepper flakes for desired spice level.

Keyword creamy sauce, Italian sausage, pasta, rigatoni