Sausage Rigatoni
Ingredients
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 3 cloves garlic minced
- 28 ounces canned crushed tomatoes
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
- 8 ounces rigatoni pasta
- Fresh basil chopped (for garnish)
- Grated Parmesan cheese for serving
Instructions
- In a large skillet over medium heat, cook the sausage and onion until the sausage is browned and the onion is tender, about 8-10 minutes. Break the sausage into small pieces as it cooks.
- Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
- Stir in the crushed tomatoes and bring to a simmer. Reduce heat and let simmer for 10 minutes, allowing the flavors to meld.
- Pour in the heavy cream and stir to combine. Season with salt and pepper to taste. Cook for another 2 minutes, until the sauce is heated through.
- While the sauce is cooking, bring a large pot of salted water to a boil and cook the rigatoni according to package instructions, until al dente. Drain and set aside.
- Add the cooked rigatoni to the sauce and toss to coat evenly.
- Serve hot, garnished with chopped fresh basil and grated Parmesan cheese.
Nutrition
Calories: 782kcalCarbohydrates: 62gProtein: 28gFat: 48gSaturated Fat: 20gSodium: 1104mgFiber: 6g
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