Description
A comforting one-pan meal featuring rigatoni pasta in a creamy, spicy sauce that’s easy to prepare and perfect for family dinners.
Ingredients
Scale
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon until browned and cooked through.
- Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant.
- Pour in the crushed tomatoes, stirring well to combine. Let the mixture simmer for about 10 minutes.
- Stir in the heavy cream and let it simmer for another 5 minutes, stirring occasionally.
- Add the cooked rigatoni to the skillet. Toss well to coat the pasta evenly with the creamy sauce.
- Mix in the grated Parmesan cheese until melted and fully incorporated. Season with salt and pepper to taste.
- Garnish with fresh basil leaves before serving.
Notes
Leftovers can be stored in an airtight container for up to 3 days. This dish can also be made dairy-free by using non-dairy cream and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
Keywords: pasta, creamy, Italian, family dinner, one-pan meal, weeknight meal