Description
This creamy spicy Italian rigatoni recipe combines perfectly cooked rigatoni pasta with a rich, flavorful sauce made from Italian sausage, crushed tomatoes, and heavy cream. Enhanced by garlic, red pepper flakes, and Parmesan cheese, this comforting dish is garnished with fresh basil leaves for a burst of freshness. Ideal for a hearty weeknight dinner that comes together in about 40 minutes.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh basil leaves, chopped, for garnish
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil and add the rigatoni pasta. Cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta and set it aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until it is browned and fully cooked through, about 7-8 minutes.
- Sauté Onion: Add the finely chopped onion to the skillet with the sausage. Cook, stirring occasionally, until the onion becomes soft and translucent, about 3-4 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant to infuse the sauce with flavor.
- Simmer Tomatoes: Pour in the crushed tomatoes and stir well to combine with the sausage mixture. Let the sauce simmer gently for approximately 10 minutes to meld the flavors together.
- Add Cream: Stir in the heavy cream, allowing the sauce to simmer for another 5 minutes while stirring occasionally. This adds richness and creaminess to the sauce.
- Combine Pasta with Sauce: Add the cooked rigatoni into the skillet with the creamy tomato sauce. Toss everything together to ensure the pasta is evenly coated with the sauce.
- Add Parmesan and Season: Stir in the grated Parmesan cheese until it melts and blends smoothly into the sauce. Season the dish with salt and pepper according to your taste preferences.
- Garnish and Serve: Remove the skillet from heat and garnish the pasta with freshly chopped basil leaves before serving to add freshness and aroma.
Notes
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
- Italian sausage can be substituted with turkey sausage for a leaner option.
- If you prefer a thicker sauce, simmer it a bit longer before adding the cream.
- Freshly grated Parmesan provides better melting and flavor compared to pre-grated options.
- Make sure not to overcook the pasta; al dente texture will best hold up in the creamy sauce.
