Easy Sausage Rigatoni
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
761 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Easy Sausage Rigatoni
Description
In this recipe, rigatoni pasta is boiled until al dente, offering a firm texture that holds up well to the thick sauce. Italian sausage is browned along with chopped onion to develop a rich base flavor, then garlic is added briefly for aroma. The sauce uses both diced and crushed tomatoes, simmered together to meld flavors and achieve a pleasing texture. Heavy cream is stirred in toward the end to soften acidity and enrich the sauce, while fresh basil adds a herbaceous note. The seasoning is balanced simply with salt and pepper.
The combination results in a creamy, slightly chunky tomato sauce surrounding the firm rigatoni tubes that capture the sauce inside. This dish works well as a main course for dinner and can be topped with freshly grated Parmesan cheese for added savoriness.
The notes suggest using Italian sausage either spicy or mild for preferred heat levels, breaking up the sausage meat rather than using links. Using the particular style of canned tomatoes recommended helps maintain proper sauce consistency. Avoiding milk substitutes for cream prevents curdling due to the tomato acidity. These details ensure a stable sauce with balanced flavor and texture.
Ingredients
- 8 ounces rigatoni pasta uncooked
- 16 ounces Italian sausage see note, spicy or mild
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1 (14 ounce) can diced tomatoes with juices
- 1 (14 ounce) can crushed tomatoes
- 1/2 cup heavy cream aka whipping cream
- basil optional but recommended, to taste, fresh, torn
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, freshly grated
Instructions
- Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
- Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.
- Stir in the garlic and cook for 1 minute.
- Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
- 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).
- 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.
Notes
- Use about 16 ounces of Italian sausage, removing casings and breaking it up for best texture.
- Choose diced and crushed canned tomatoes as recommended for sauce consistency.
- Avoid substituting milk or half-and-half for cream to prevent curdling because of tomato acidity.
- Fresh basil is optional but recommended to add a fresh herbal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 57g | 19% |
| Protein | 27g | 54% |
| Fat | 48g | 74% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 120mg | 40% |
| Sodium | 1114mg | 46% |
| Potassium | 948mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 23mg | 26% |
| Calcium | 124mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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