Sausage Rigatoni Recipe
User Reviews
5
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Prep Time
2 mins
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Cook Time
13 mins
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Total Time
15 mins
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Servings
6 servings (2 cups each)
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Calories
677 kcal
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Course
Main Course
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Cuisine
Italian
Sausage Rigatoni Recipe
Description
The Sausage Rigatoni Recipe begins by boiling rigatoni pasta until al dente to maintain a tender yet firm bite. Simultaneously, ground Italian sausage is cooked in a skillet until browned. The addition of fire-roasted diced tomatoes and basil infuses the sauce with brightness and herbaceous notes. Simmering the mixture blends these flavors before heavy cream is stirred in to add richness and smoothness. Once combined with the cooked rigatoni, the sauce coats the pasta evenly.
This dish offers a satisfying balance of the savory sausage, creamy tomato sauce, and herb freshness, with a sturdy pasta shape that catches the sauce well. It works well as an entrée and can be garnished with extra basil for color and aroma.
Leftovers should be stored in the refrigerator, covered, and consumed within four days to maintain quality and safety.
Ingredients
- salt
- 1 pound rigatoni pasta or other small pasta
- 1 pound Italian sausage ground
- 1 (15 ounce) can diced tomatoes undrained (see note 1, fire-roasted
- 1 tablespoon basil chiffonade, plus more for garnish, or 1/2 teaspoon dried (see note 2, fresh leaves
- 1 cup heavy cream
Instructions
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add rigatoni and cook until al dente, stirring often, about 12 minutes. Drain well.
- Meanwhile, in a large skillet over medium heat, add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 to 7 minutes. Drain fat if desired.
- Stir in tomatoes and their juice and basil and cook until juices are heated through, about 3 minutes longer.
- Stir in heavy cream and simmer 3 minutes. Add pasta and toss to coat, then season to taste with salt. Garnish with more fresh basil leaves if desired.
Notes
- Fire-roasted diced tomatoes add extra flavor but standard diced tomatoes work well too.
- To chiffonade fresh basil, stack leaves, roll tightly, and thinly slice crosswise into ribbons.
- This recipe yields about 12 cups, sufficient for six servings of approximately 2 cups each.
- Store leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 677 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 677kcal | 34% |
| Carbohydrates | 58g | 19% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 102mg | 34% |
| Sodium | 568mg | 24% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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