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Rigatoni with Spicy Sausage & Creamy Tomato Sauce

Delight your taste buds with our Rigatoni with Spicy Sausage & Creamy Tomato Sauce - the perfect combination of spicy Italian sausage, rich tomatoes, and heavenly cream. This simple, yet flavorful dish makes an extraordinary weeknight meal that brings everyone to the table with a smile.
2
30 min
TOTAL TIME
801
CALORIES
$2.06
PER SERVING
Rigatoni with Spicy Sausage & Creamy Tomato Sauce
Ingredients
14 INGREDIENTS
4 SERVINGS
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Rigatoni Pasta
12 oz rigatoni pasta
Onion
1 medium onion
chopped
Garlic
3 cloves garlic
minced
Canned Diced Tomatoes
14 1/2 oz canned diced tomatoes
undrained
Tomato Sauce
8 oz tomato sauce
Tomato Paste
1 tbsp tomato paste
Dried Basil
1/2 tsp dried basil
Red Pepper Flakes
1/2 tsp red pepper flakes
Salt
1/2 tsp salt
Spicy Italian Sausage
1 lb spicy italian sausage
casings removed
Heavy Cream
1/2 cup heavy cream
Black Pepper
1/4 tsp black pepper
Olive Oil
1 tbsp olive oil
Directions
8 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
1
Heat olive oil in a large pan over medium heat, then add the chopped onion and cook until softened.
2
Add the spicy Italian sausage with casings removed to the pan and break it into pieces with a wooden spoon as it cooks.
3
When the sausage is no longer pink, add the minced garlic and cook for 1 minute. Drain off any excess fat.
4
Add the undrained diced tomatoes, tomato sauce, tomato paste, dried basil, salt, red pepper flakes, and black pepper to the pan. Simmer until thickened, about 15 minutes.
5
Meanwhile, cook the rigatoni pasta according to the package directions.
6
Drain the pasta and transfer it to a large bowl.
7
Add the heavy cream to the sauce and simmer for another 5 minutes. Turn the heat to low and stir in the grated Parmesan cheese.
8
Pour the sauce over the cooked rigatoni and toss to coat evenly.
Health Info
Macros
78g
CARBS
40g
FAT
39g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
How long should I cook the Rigatoni pasta?
How much salt should I use while boiling the pasta?
Can I cut the Rigatoni before cooking?
What are some great sauces to use with Rigatoni?
Do I need to rinse the pasta after cooking?
Why save the pasta water?
How can I prevent the pasta from sticking together while cooking?
How much sauce should I use per portion of pasta?
Should I add oil to the boiling water when cooking pasta?
How can I add flavor to my Rigatoni pasta?