Description
A rich and flavorful Creamy Spicy Italian Rigatoni featuring perfectly cooked rigatoni pasta tossed in a savory sauce made with Italian sausage, crushed tomatoes, heavy cream, and Parmesan cheese, topped with fresh basil for a delicious Italian-inspired meal.
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
Garnish
- Fresh basil leaves, chopped
Instructions
- Cook Rigatoni: Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente. Drain and set aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked through.
- Sauté Onion: Add finely chopped onion to the skillet with the sausage. Cook for 3-4 minutes until the onion becomes soft and translucent.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic and red pepper flakes. Cook for an additional 1 minute until fragrant.
- Simmer with Tomatoes: Pour in the crushed tomatoes and stir well to combine. Let the sauce simmer gently for about 10 minutes to develop flavors.
- Add Cream: Stir in the heavy cream and continue to simmer the sauce for another 5 minutes, stirring occasionally.
- Toss Pasta with Sauce: Add the cooked rigatoni to the skillet. Toss to coat the pasta evenly with the creamy spicy sauce.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until it melts completely and blends smoothly into the sauce. Season with salt and pepper to your taste.
- Garnish and Serve: Sprinkle chopped fresh basil leaves over the pasta before serving to add a fresh, aromatic finish.
Notes
- For less heat, reduce or omit the red pepper flakes.
- Use a high-quality Parmesan cheese for best flavor.
- To make this dish gluten-free, substitute the rigatoni with gluten-free pasta.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
