Ingredients
Scale
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 large Onion, diced
- 4 Garlic Cloves, minced
- 1 1/2 lbs. Italian Sausage (or 1 lb. for less meat)
- 2 cans (28 oz each) Whole or Crushed Tomatoes
- 1/4 cup Fresh Basil, chopped (or 1 Tbsp dried basil)
- 1/4 cup Fresh Oregano, chopped (or 1 Tbsp dried oregano)
- 1 tsp Red Chili Flakes
- 2 tsp Salt
- 1 tsp 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 and diced onion. Cook for 7–8 minutes until softened. Add garlic and sausage, cooking another 7–8 minutes until browned.
- Meanwhile, cook the rigatoni in a separate large pot of salted boiling water according to package instructions (9–11 minutes al dente). Drain and set aside.
- Add canned tomatoes to the sausage mixture. Blend if using whole tomatoes. Stir in basil, oregano, chili flakes, salt, and pepper. Bring to a boil, then reduce to simmer for 5–7 minutes.
- Add heavy cream and 1 cup Parmesan. Stir well and let simmer on medium-low for 5–7 minutes. Adjust seasoning to taste.
- Combine drained rigatoni with sauce, stirring to coat. For a thicker sauce, simmer an extra 10 minutes.
- Serve hot, garnished with remaining 1/2 cup Parmesan and fresh basil.
Notes
For the best flavor, use high-quality sausage and freshly grated Parmesan. Salt your pasta water generously. Simmer longer for a thicker sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian