Italian Sausage Tomato Cream Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb Italian sausage (mild or spicy, casings removed)
02 -
12 oz rigatoni pasta
03 -
1 tbsp olive oil
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
→ For the Sauce
06 -
1 can (14.5 oz) crushed tomatoes
07 -
1 cup heavy cream or half-and-half
08 -
1 tsp dried basil
09 -
1 tsp dried oregano
10 -
Salt and pepper to taste
→ For Serving
11 -
Grated Parmesan cheese (optional)
12 -
Fresh parsley or basil (optional, for garnish)
# Instructions:
01 -
Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through. Remove the sausage and set aside.
03 -
In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Add the garlic and cook for another minute.
04 -
Stir in the crushed tomatoes, heavy cream, basil, oregano, salt, and pepper. Bring to a simmer and let it cook for 5-7 minutes, stirring occasionally.
05 -
Return the cooked sausage to the skillet and stir to combine. Add the cooked rigatoni and toss everything together until the pasta is well coated in the sauce.
06 -
Cook for another 2-3 minutes to heat through. Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese and fresh parsley or basil if desired.
# Notes:
01 -
This creamy pasta dish is perfect for a comforting family dinner and comes together in about 35 minutes.
02 -
You can use mild or spicy Italian sausage depending on your preference for heat.
03 -
For a lighter version, half-and-half can be substituted for the heavy cream.