Description
A rich and flavorful one-pot creamy sausage rigatoni combining spicy Italian sausage, sun-dried tomatoes, and a luscious cream sauce for an easy, comforting meal perfect for weeknights.
Ingredients
Scale
Sauce and Sausage
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced or whole
- 2 teaspoons chili flakes
- 1 teaspoon Italian seasoning
- 1/2 pound ground Italian sausage
- 1/4 cup chopped sun-dried tomatoes
- 2 teaspoons Calabrian chili (optional)
- 1 cup white wine
- 4 cups heavy cream (or 2 cups cream and 2 cups milk)
- 1/2 cup crushed tomatoes
Pasta and Garnish
- 1 pound rigatoni, cooked according to package directions
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Heat olive oil and sauté onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook for 4 minutes until slightly softened.
- Add garlic and spices: Stir in the minced or whole garlic, chili flakes, and Italian seasoning, cooking for an additional 30 seconds to release their flavors.
- Cook the sausage: Add 1/2 pound of ground Italian sausage to the pot. Use a spoon or spatula to break it up evenly and cook for 7 to 8 minutes until browned and cooked through.
- Incorporate sun-dried tomatoes and Calabrian chili: Stir in 1/4 cup chopped sun-dried tomatoes and 2 teaspoons of Calabrian chili if using, mixing to combine all ingredients well.
- Deglaze with white wine: Pour in 1 cup of white wine, scraping the bottom of the pot to release any browned bits and infuse the sauce with flavor.
- Add cream and crushed tomatoes: Add 4 cups of heavy cream (or mix of cream and milk) and 1/2 cup crushed tomatoes, stirring to combine. Bring the mixture to a boil then reduce to a simmer, cooking for 5 to 8 minutes to thicken the sauce.
- Combine pasta and cheese: Stir in the cooked rigatoni pasta and 1/4 cup grated Parmesan cheese. Season the dish with kosher salt and freshly cracked black pepper to taste.
- Serve and enjoy: Mix well and serve immediately while hot for a creamy, flavorful meal.
Notes
- For a lighter version, substitute half the heavy cream with milk as suggested.
- If you prefer less spice, reduce or omit chili flakes and Calabrian chili accordingly.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Make sure to cook pasta al dente as it will continue cooking slightly when mixed into the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
