Creamy Sausage Rigatoni
Creamy sausage rigatoni with Italian sausage, a tomato cream sauce, and parmesan, all made in one pot.
Servings: 6 servings
Ingredients
- 1 lb Italian sausage casings removed
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 1 1/2 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- 2 cups chicken broth
- 12 oz rigatoni uncooked
- 3/4 cup heavy cream
- 3/4 cup grated parmesan
- fresh basil for serving
Instructions
- Brown the sausage: In a large pot or Dutch oven over medium-high heat, cook the sausage, breaking it up as it browns, about 8-10 minutes, until no longer pink and it reaches 160°F. Drain off excess grease, leaving a bit behind for flavor.
- Sauté the aromatics: Add the onion to the pot and cook for 3-4 minutes until softened. Stir in the garlic and cook 1 minute more.
- Build the tomato base: Stir in the crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes if using. Bring to a simmer and cook for 3-4 minutes, until slightly reduced.
- Add the broth and cook the rigatoni: Pour in the chicken broth and stir in the rigatoni. Cover and simmer for 18-20 minutes, stirring occasionally, until the pasta is tender.
- Finish creamy: Reduce the heat to low and stir in the heavy cream and parmesan. Simmer for 2-3 minutes until glossy and slightly thickened.
- Serve: Top with fresh basil and extra parmesan.
Notes
Let the tomatoes reduce for a few minutes before adding the broth and cream, it builds real depth into the sauce. Cook sausage to an internal temperature of 160°F.