Easy Sausage Rigatoni
This easy sausage rigatoni recipe is made with everyday ingredients but tastes like it came from a restaurant. It has Italian sausage simmered in a rich, garlicky tomato sauce!
Ingredients
- 8 ouncesuncooked rigatoni
- 16 ouncesitalian sausage (spicy or mild) (see note)
- ½ mediumonion (chopped)
- 3 clovesgarlic (minced)
- 1can diced tomatoes (with juices)
- 1can crushed tomatoes
- ½ cupheavy/whipping cream
- fresh basil, torn (optional but recommended, to taste)
- salt & pepper (to taste)
- freshly grated parmesan cheese (optional, to taste)
Directions
- 1
Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
- 2
Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
- 3
Stir in the garlic and cook for 1 minute.
- 4
Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
- 5
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).
- 6
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.