Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the pasta. Set aside.1 pound rigatoni pasta
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until the sausage is browned and crumbles, about 6-8 minutes. If there's excessive grease, you can carefully drain off most of it, leaving a tablespoon or two for flavor.1 tablespoon olive oil, 1 pound sweet or hot Italian sausage, casings removed
- Add the chopped yellow onion to the skillet with the sausage. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, finely chopped, 3 cloves garlic, minced
- Pour the crushed tomatoes into the skillet. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes to allow the flavors to meld.1 28 ounce can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes
- Pour the heavy cream into the tomato sauce. Stir well to combine. Let the sauce gently simmer for another 5 minutes, or until it has thickened slightly.1 cup heavy cream
- Add the cooked and drained rigatoni to the skillet with the sauce. Stir in the grated Parmesan cheese. Toss everything together until the pasta is evenly coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.1 pound rigatoni pasta, 1/2 cup grated Parmesan cheese
- Taste the rigatoni and season with salt and freshly ground black pepper as needed. Serve hot, garnished with additional Parmesan cheese and fresh chopped parsley, if desired.Salt and freshly ground black pepper, Fresh parsley, chopped, 1/2 cup grated Parmesan cheese
Notes
This recipe generally takes about 40-45 minutes from start to finish.
Storing Leftovers: Once cooled, store any leftover Creamy Italian Sausage Rigatoni in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Reheating: For the best results, reheat on the stovetop. Place the desired amount of leftover rigatoni in a skillet over medium-low heat. Add a tablespoon or two of water, milk, or broth to help loosen the sauce as it heats through. Stir gently until heated through and the sauce is creamy again. Alternatively, you can reheat in the microwave. Place the leftovers in a microwave-safe dish, cover loosely (to prevent splattering), and heat in short intervals, stirring occasionally, until hot. Similar to the stovetop method, adding a splash of liquid can help maintain creaminess.
Freezing for Future Meals: This dish freezes remarkably well. Allow the cooked pasta to cool completely. Spoon portions into freezer-safe containers or heavy-duty freezer bags. It can be kept frozen for up to 1-2 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat using the stovetop or microwave method as described above.