Ingredients
Scale
- 2 tablespoons Extra-Virgin Olive Oil
- 1 large Onion (chopped)
- 4 Garlic Cloves (minced)
- 1 1/2 lbs. Italian Sausage (adjust to 1 lb. if you prefer less sausage)
- 2 28-ounce cans Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil (chopped, or 1 tablespoon dried basil)
- 1/4 cup Fresh Oregano (chopped, or 1 tablespoon dried oregano)
- 1 teaspoon Red Chili Flakes
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 1/2 cups Heavy Cream
- 1 1/2 cups Grated Parmesan Cheese
- 1 lb. Rigatoni Pasta
Instructions
- Heat a large pot over medium heat. Add olive oil, onions, and cook for 7-8 minutes until they’re soft. Throw in garlic and sausage, cooking for an additional 7-8 minutes until the sausage starts to brown.
- In a separate large pot, bring water to a boil. Add a generous pinch of salt to infuse flavor into the pasta. Cook the rigatoni according to the package instructions.
- Add tomatoes to the sausage mixture. If using whole tomatoes, blend them until smooth. Stir in fresh basil, oregano, red pepper flakes, salt, and pepper. Bring it to a boil and let it simmer.
- Pour in the heavy cream and 1 cup of Parmesan cheese (keep 1/2 cup for garnish). Reduce the heat to medium-low and let it simmer.
- Drain the pasta and add it to the sauce. If you prefer a thicker consistency, let the sauce simmer for an extra 10 minutes.
- Taste for seasoning. Serve with the remaining 1/2 cup of Parmesan cheese and fresh basil.