Creamy Italian Sausage Rigatoni (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 grams rigatoni pasta
02 -
150 grams grated Parmesan cheese
03 -
360 millilitres heavy cream
04 -
5 millilitres ground black pepper
05 -
10 millilitres salt
06 -
5 millilitres red chili flakes
07 -
60 millilitres fresh oregano, chopped (or 15 millilitres dried oregano)
08 -
60 millilitres fresh basil, chopped (or 15 millilitres dried basil)
09 -
2 cans (795 grams each) whole or crushed tomatoes
10 -
4 garlic cloves, finely minced
11 -
1 large onion, diced
12 -
30 millilitres extra-virgin olive oil
13 -
680 grams Italian sausage, casings off
# Instructions:
01 -
Spoon out the pasta onto plates or into bowls. Sprinkle with the rest of the Parmesan and maybe some extra basil if you've got it. Enjoy while hot.
02 -
Toss your drained rigatoni right into the sauce. Stir everything around so the noodles are all covered. If you like a thicker sauce, let it bubble away for another 10 minutes.
03 -
Pour in the cream and toss in about 100 grams of Parmesan. Keep it on a medium-low heat for about 5 to 7 minutes, giving it a good stir now and then. Check the flavor and tweak any seasonings.
04 -
Dump your tomatoes into the sausage and onion pot. If you've got whole tomatoes, blend them smooth first. Fold in oregano, basil, chili flakes, some salt, and a bit of pepper. Crank up the heat until it bubbles, then lower and let it simmer for around 5 to 7 minutes.
05 -
Fill a big saucepan with water, salt it well, then set it to boil. When it rolls, put in the rigatoni. Cook about 9 to 11 minutes so it's just firm. Pour into a colander to drain and leave it aside.
06 -
Drop the sausage pieces into your pot. Break them up with your spoon as they cook. Let it sizzle until it's really browned and cooked through, about 7 or 8 minutes.
07 -
Warm your olive oil in a big pot on medium. Toss in the chopped onion, and let it cook until it softens and looks clear, around 7 or 8 minutes. Stir in the minced garlic next; let it cook for a minute to get fragrant.
# Notes:
01 -
Get the tastiest outcome by grabbing high-quality Italian sausage and grating your own Parmesan.
02 -
Let your sauce reduce a bit longer—up to 10 extra minutes—if you want it extra rich.