Description
A comforting dish featuring savory Italian sausage, fresh herbs, and a creamy sauce, perfect for family dinners.
Ingredients
Scale
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion, diced
- 4 Garlic Cloves, minced
- 1 1/2 lbs. Italian Sausage
- (2) 28-ounce cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 lb. Rigatoni Pasta
Instructions
- Heat a large pot over medium heat, add olive oil and diced onion. Cook for 7-8 minutes until softened.
- Add minced garlic and Italian sausage, cook for another 7-8 minutes until sausage starts to brown.
- In a separate pot, bring water to a boil, add salt, then cook rigatoni according to package instructions (9-11 minutes for al dente).
- Add canned tomatoes to the sausage mixture, blend until smooth if using whole tomatoes. Stir in basil, oregano, red chili flakes, salt, and pepper. Boil and then simmer for 5-7 minutes.
- Mix in heavy cream and 1 cup Parmesan cheese, let the sauce simmer for another 5-7 minutes.
- Drain rigatoni and add to the sauce, stirring to coat. Simmer for an additional 10 minutes if less saucy dish is desired.
- Plate the pasta, top with remaining 1/2 cup Parmesan cheese and fresh basil. Serve immediately.
Notes
Serve with extra Parmesan and fresh basil. Pairs well with a side salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 105mg