Sausage Rigatoni
This creamy sausage rigatoni combines spicy Italian sausage, al dente rigatoni, and a velvety cream sauce, making it the perfect dish for any weeknight dinner or cozy gathering.
Ingredients
Main Ingredients
- 12 oz Italian-style smoked sausage, sliced Pick mild or hot varieties
- 16 oz Rigatoni, cooked al dente Choose quality brands like Barilla or De Cecco
- 3.75 cups Beef broth for base
- 28 oz Crushed tomatoes, pureed for smooth sauce
- ¼ cup Tomato paste for depth
- 1 cup Heavy cream For a rich sauce consistency
- ½ tsp Red pepper flakes Adjust to taste for heat
Spices & Herbs
- 2 cloves Fresh garlic, minced Elevates flavor
- 1 tsp Dried oregano
- 1 tsp Black pepper Freshly ground recommended
- 1 tbsp Chopped fresh parsley For garnish
Instructions
Preparation
- In a skillet over medium heat, add the sliced Italian sausage and cook for 3-4 minutes until browned.
- Remove the sausage and set aside. In the same skillet, add minced garlic and sauté until fragrant.
Making the Sauce
- Deglaze the pan with beef broth, scraping any bits off the bottom.
- Add crushed tomatoes and tomato paste, stirring to combine.
- Reduce heat to low and mix in heavy cream, red pepper flakes, oregano, and black pepper.
- Simmer the sauce on low for 10 minutes to allow flavors to meld.
Cooking the Pasta
- In a large pot of salted boiling water, cook rigatoni according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the rigatoni.
Combining Ingredients
- Toss rigatoni into the skillet with the sauce, adding reserved pasta water as needed to achieve desired consistency.
- Stir in the cooked sausage and allow to heat through.
Serving
- Serve hot, garnished with chopped parsley.
Notes
Feel free to customize with vegetables like spinach or bell peppers. Adjust spice levels to your preference.