Ingredients
Method
Cook the Sausage and Vegetables
- Heat a large pot over medium heat and add the olive oil. Toss in the diced onion and cook for about 7-8 minutes until softened.
- Add the minced garlic and Italian sausage; cook for an additional 7-8 minutes until the sausage begins to brown.
Cook the Pasta
- Fill a separate large pot with water and bring it to a boil over high heat. Generously salt the water.
- Add the rigatoni and cook according to package instructions, usually about 9-11 minutes until al dente.
Prepare the Sauce
- Stir in the canned tomatoes with the sausage mixture and blend until smooth if using whole tomatoes.
- Mix in the fresh basil, oregano, red pepper flakes, salt, and pepper, letting it come to a boil before reducing to a simmer for 5-7 minutes.
Make It Creamy
- Stir the heavy cream and 1 cup of Parmesan cheese into the sauce and simmer for another 5-7 minutes until creamy.
- Taste and adjust the flavors if necessary.
Combine Pasta and Sauce
- Drain the rigatoni and add it to the sauce, stirring gently to coat.
- Let it simmer for another 10 minutes if you like a thicker sauce.
Serve
- Plate your pasta and garnish with the remaining 1/2 cup of Parmesan cheese and a sprinkle of fresh basil. Serve hot.
Nutrition
Notes
For variations, consider using ground turkey or adding spinach/kale. Leftovers can be stored in an airtight container for up to three days or frozen for three months. Reheat gently, adding a splash of cream.