Italian Sausage Rigatoni
A comforting dish featuring spicy Italian sausage in a creamy tomato sauce served over tender rigatoni.
Equipment
- Heavy-bottomed pot
- Measuring cups and spoons
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion diced
- 4 cloves garlic diced
- 3 Tbsp. red pepper flakes
- 1 lb. spicy Italian sausage casings removed
- 2 Tbsp. tomato paste
- 28 oz. can crushed tomatoes
- 1 lb. rigatoni
- 5-6 leaves basil chopped
- 1 cup light cream
- 1/2 cup goat cheese crumbled
- 3/4 cup parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a heavy-bottomed pot over medium-high heat. Add diced onion and cook until soft and translucent (about 5 minutes).
- Add garlic and red pepper flakes, cooking until fragrant.
- Add Italian sausage, breaking it into small pieces, and cook until no longer pink.
- Stir in tomato paste and cook for 2 minutes to caramelize.
- Add crushed tomatoes and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Meanwhile, cook rigatoni in salted water until al dente. Drain and rinse briefly.
- Stir in cream, goat cheese, parmesan, and basil into the sauce. Mix until cheese melts.
- Add cooked rigatoni to the sauce, stirring to coat. Serve immediately with extra cheese and red pepper flakes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet.