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Rigatoni with Sausage in Creamy Tomato Sauce finished recipe

Rigatoni with Sausage in Creamy Tomato Sauce

5 from 53 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 9 cups pasta servings
Ingredients Method

Ingredients
  

For the Rigatoni with Sausage
  • 12 ounces dried rigatoni
  • 1 tablespoon fine salt for the pasta water
  • 1 tablespoon olive oil
  • 1 pound mild or hot Italian sausage casings removed if necessary
  • 1 medium yellow onion about 6 ounces (170 g), finely diced
  • 4 garlic cloves finely minced
  • 1 tablespoon tomato paste
  • 1 can crushed tomatoes
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup heavy cream
  • 1 cup reserved pasta cooking water divided
  • 3/4 cup finely grated Parmesan cheese
Optional Garnishes
  • 2 tablespoons chopped fresh parsley or basil optional
  • 1/4 cup additional finely grated Parmesan optional
  • Additional crushed red pepper flakes optional

Method
 

Method
  1. Bring a 5- to 6-quart pot of water to a rolling boil. Add 1 tablespoon fine salt.
  2. Add the rigatoni and cook according to package directions until al dente, usually 10 to 12 minutes. Stir occasionally so the pasta does not stick.
  3. Before draining, scoop out 1 cup (240 ml) of the starchy cooking water. Drain the rigatoni without rinsing.
  4. While the pasta cooks, heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the Italian sausage and cook for 5 to 7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. Ground pork sausage should reach 160°F (71°C).
  5. Reduce the heat to medium: Add the diced onion to the sausage and cook for 4 to 5 minutes, stirring occasionally, until softened and translucent.
  6. Stir in the minced garlic and cook for about 30 seconds, until fragrant but not browned.
  7. Add the tomato paste and stir it through the sausage mixture for about 1 minute. It should darken slightly and coat the bottom of the skillet.
  8. Add the crushed tomatoes, Italian seasoning, black pepper, and crushed red pepper flakes. Stir thoroughly and scrape up any browned bits from the bottom of the skillet.
  9. Reduce the heat to medium-low and simmer uncovered for 8 to 10 minutes, stirring occasionally. The sauce should thicken slightly but remain loose enough to coat pasta.
  10. Stir in the heavy cream and reduce the heat to low. The sauce should turn a warm reddish-orange color and look smooth.
  11. Stir in the 3/4 cup (68 g) Parmesan gradually until melted. Avoid boiling the sauce after the cheese is added.
  12. Transfer the drained rigatoni to the skillet and toss until every piece is coated with sausage and sauce.
  13. Add 1/2 cup (120 ml) of reserved pasta water and toss for 1 to 2 minutes over low heat. Add more pasta water a few tablespoons at a time if the sauce becomes too thick. It should cling to the rigatoni without looking dry or watery.
  14. Remove the skillet from the heat and let the pasta stand for 5 minutes. The sauce will settle and thicken slightly around the rigatoni.
  15. Divide among six bowls and garnish with parsley or basil, additional Parmesan, or crushed red pepper flakes if desired.

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