Recipe Instructions:
Ingredients:
12 oz (340g) rigatoni pasta
1 tablespoon olive oil
1 lb (450g) Italian sausage, casings removed
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz / 410g) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
1/4 cup heavy cream (optional)
Grated Parmesan cheese for serving
Chopped fresh parsley for garnish
Instructions:
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent, about 2-3 minutes. Add the minced garlic and sauté for an additional 1 minute.
Pour in the crushed tomatoes and stir to combine. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
If using, stir in the heavy cream to create a creamy tomato sauce. This step is optional but adds a rich texture to the dish.
Add the cooked Italian sausage back into the skillet and stir to combine with the sauce.
Taste and adjust the seasoning if needed.
Add the cooked rigatoni pasta to the skillet and toss to coat the pasta with the sauce.
Serve the rigatoni and sausage in individual plates or bowls. Sprinkle grated Parmesan cheese and chopped fresh parsley on top for added flavor and garnish.
Enjoy your delicious and comforting Rigatoni with Sausage!
This dish pairs well with a side salad and some garlic bread.
