Description
This creamy and flavorful rigatoni pasta recipe features browned Italian sausage simmered in a rich tomato and heavy cream sauce, infused with garlic and Italian seasoning. Tossed with perfectly cooked rigatoni and fresh basil, it’s a comforting and satisfying Italian-inspired meal perfect for any dinner occasion.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1/2 cup pasta water (reserved)
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 pound ground Italian sausage
- 28 ounce can crushed tomatoes
- 3/4 cup heavy cream
- 1/4 cup fresh chopped basil, plus more for garnish
- Kosher salt, to taste
- Black pepper, to taste
- Shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente. Before draining, reserve 1/2 cup of pasta water to use later in the sauce.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large sauté pan over medium-low heat. Add the minced garlic and Italian seasoning, cooking while stirring constantly for 30 to 60 seconds. Be careful not to let the garlic brown or burn as it can become bitter.
- Increase the heat to medium-high and add the ground Italian sausage to the pan. Use a spatula to crumble the sausage as it cooks. Continue cooking until the sausage is fully browned and cooked through, about 5 to 7 minutes.
- Stir in the crushed tomatoes, heavy cream, fresh chopped basil, and season with kosher salt and black pepper to taste. Let the sauce simmer for a few minutes until warmed through and flavors meld together.
- Add the drained rigatoni to the pan along with a splash of the reserved pasta water. Toss everything together gently to coat the pasta evenly with the creamy tomato sausage sauce.
- Sprinkle extra fresh basil and shredded Parmesan cheese over the top before serving. Enjoy your creamy and hearty rigatoni pasta!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian