Go Back
Print

"Date Me" Creamy Sausage Rigatoni Pasta

Course Dinner
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 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.