Easy Sausage Rigatoni
This Easy Sausage Rigatoni recipe features rigatoni pasta mixed with Italian sausage, tomatoes, and cream for a delightful meal.
Equipment
- Skillet
- pot
- Colander
Ingredients
Pasta and Sauce
- 8 ounces uncooked rigatoni
- 16 ounces Italian sausage spicy or mild, see note
- ½ medium onion, chopped
- 3 cloves garlic, minced
- 1 14 ounce can diced tomatoes with juices
- 1 14 ounce can crushed tomatoes
- ½ cup heavy/whipping cream
- Fresh basil, torn optional but recommended, to taste
- Salt to taste
- Pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
Cooking Instructions
- Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
- Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
- Stir in the garlic and cook for 1 minute.
- Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
- Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
- Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.
Notes
For the sausages, anything around the 16 ounce/1 pound ballpark is fine. The suggested style of tomatoes is recommended for consistency. Be cautious about subbing the cream for other options.
Nutrition
Serving: 1servingCalories: 580kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 950mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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