Description
This Creamy Spicy Italian Rigatoni combines perfectly cooked rigatoni pasta with a rich, flavorful sauce made from Italian sausage, crushed tomatoes, and a touch of heat from red pepper flakes. The sauce is finished with heavy cream and Parmesan cheese for a luscious, comforting dish topped with fresh basil.
Ingredients
Scale
Pasta
- 1 pound rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- Brown the Sausage: In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through.
- Sauté the Onion: Add the chopped onion to the skillet and sauté until soft and translucent, about 3-4 minutes.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes, cooking for an additional 1 minute until fragrant.
- Simmer with Tomatoes: Add the crushed tomatoes to the skillet, stirring well to combine. Let the mixture simmer for about 10 minutes, allowing flavors to meld.
- Add Cream: Stir in the heavy cream and let the sauce simmer for another 5 minutes, stirring occasionally.
- Combine Pasta and Sauce: Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce.
- Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
- Garnish and Serve: Garnish with fresh basil leaves before serving.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- Italian sausage can be substituted with turkey sausage for a leaner option.
- Use freshly grated Parmesan cheese for best flavor and texture.
- This dish pairs well with a crisp green salad and crusty bread.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
