Sausage Tomato Cream Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small onion, finely chopped
02 -
3 garlic cloves, chopped
03 -
12 oz rigatoni noodles
04 -
1 tbsp olive oil
05 -
1 lb Italian sausage (choose mild or hot, casings off)
→ For the Sauce
06 -
1 cup heavy cream or use half-and-half if you'd like
07 -
1 can (14.5 oz) crushed tomatoes
08 -
1 tsp dried oregano
09 -
1 tsp dried basil
10 -
Season it with salt and pepper
→ For Serving
11 -
Fresh basil or parsley for a pop of green (optional)
12 -
Some grated Parmesan (optional but great)
# Instructions:
01 -
Follow the package directions to cook the rigatoni until it's firm but not overdone. Drain it well and leave it aside.
02 -
Heat up a large pan with olive oil over medium. Add the sausage and cook, breaking it up into chunks with a spoon, until fully browned. Scoop it out and set it aside for now.
03 -
In the same pan, toss in the chopped onion and cook for a few minutes till soft. Mix in the garlic and let it cook for about a minute more.
04 -
Pour in the crushed tomatoes, the cream, oregano, basil, salt, and pepper. Stir often and let it bubble gently for 5 to 7 minutes.
05 -
Add the cooked sausage back into the sauce. Toss in the pasta and mix everything till the noodles are covered in that creamy sauce.
06 -
Cook everything together for 2 or 3 minutes to heat it through. Taste and adjust the flavors if needed. Dish it up and sprinkle with cheese and herbs if you'd like.
# Notes:
01 -
This creamy dish is easy to make in about 35 minutes and is great for a cozy dinner with family.
02 -
You can pick between spicy or mild sausage to suit your taste for heat levels.
03 -
If you want a lighter option, swap out the heavy cream for half-and-half.