Description
This Sausage Basil Rigatoni is a comforting Italian-inspired pasta dish featuring hearty rigatoni coated in a savory tomato sauce with slices of flavorful sausage and fresh basil. It’s quick enough for a weeknight meal, yet special enough for company, bringing together classic flavors in a dish the whole family will love.
Ingredients
Units
Scale
Main Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage (mild or hot), casings removed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Sauce Ingredients
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Finishing Touches
- 1/2 cup fresh basil leaves, chopped (plus more for garnish)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Brown the Sausage: Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook for about 5–6 minutes until browned and cooked through. Remove excess fat if necessary.
- Sauté the Aromatics: Add the chopped onion to the skillet with the sausage. Sauté for 3 minutes until softened, then add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Make the Sauce: Pour in the crushed tomatoes. Stir in red pepper flakes, salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld. Reduce the heat to low and stir in the heavy cream.
- Combine Pasta and Sauce: Add the drained rigatoni to the skillet, tossing to coat evenly in the sauce. If needed, add some reserved pasta water to loosen the sauce to your desired consistency.
- Add Basil and Finish: Stir in the chopped basil and Parmesan cheese. Cook for 1–2 minutes, just until the cheese melts and basil is fragrant. Taste and adjust seasoning if needed.
- Serve: Spoon into bowls and garnish with extra basil and Parmesan. Enjoy hot!
Notes
- Use spicy or sweet Italian sausage depending on your flavor preference.
- Swap rigatoni for penne or ziti if needed.
- Add a splash of pasta water to thin the sauce if it gets too thick.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 635
- Sugar: 9g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
