Ingredients
For the sauce
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion (diced)
- 4 Cloves Garlic (minced)
- 1.5 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
- 2 28-ounce cans Whole or Crushed Tomatoes
- 0.25 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 0.25 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1.5 cups Heavy Cream
- 1.5 cups Grated Parmesan Cheese
For the pasta
- 1 lb. Rigatoni Pasta
Method
Cooking the Sausage and Vegetables
- Heat a large pot over medium heat.
- Add the olive oil, followed by the diced onion and cook for 7-8 minutes until softened.
- Add the minced garlic and Italian sausage, cooking for an additional 7-8 minutes until the sausage begins to brown.
Cooking the Pasta
- While the sausage is cooking, fill a separate large pot with water and bring it to a boil over high heat.
- Add a generous amount of salt to the water and then add the rigatoni.
- Cook the pasta according to package instructions, usually around 9-11 minutes for al dente.
Preparing the Sauce
- Add the canned tomatoes to the sausage mixture. If using whole tomatoes, blend them in a blender until smooth.
- Stir in the fresh basil, oregano, red pepper flakes, salt, and pepper.
- Let the mixture come to a boil, then reduce the heat to let it simmer for 5-7 minutes.
Making It Creamy
- Add the heavy cream and 1 cup of Parmesan cheese to the sauce.
- Stir well and let the sauce simmer on medium-low heat for 5-7 minutes. Taste and adjust seasonings as needed.
Combining Pasta and Sauce
- Drain the rigatoni and add it to the sauce, stirring to coat the pasta.
- If you prefer a less saucy dish, let the sauce simmer for an additional 10 minutes to reduce.
Serving
- Plate the pasta and garnish with the remaining 1/2 cup of Parmesan cheese and fresh basil.
- Serve immediately and enjoy!
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 72gProtein: 25gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 6g
Notes
Use fresh herbs for the best flavor. If using dried herbs, reduce the amount as they are more potent. For a little extra kick, adjust the red chili flakes to your taste. Add in some vegetables like spinach or bell peppers for extra nutrition. Make sure the pasta is al dente since it will continue to cook when combined with the sauce. To store leftovers, place them in an airtight container and keep them in the refrigerator for up to 3-4 days, or freeze for up to 2 months. When reheating, add a splash of cream or water to restore creaminess.
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