Description
A silky, savory bowl of Creamy Italian Sausage Rigatoni featuring caramelized sausage, bright tomato, and a luxuriously smooth sauce, perfect for a refined weeknight meal.
Ingredients
Scale
- 12 oz (340 g) rigatoni
- 1 lb (450 g) sweet Italian sausage, casings removed
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken stock
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano, plus extra for serving
- 1/2 cup (120 g) crushed tomatoes or passata
- 2 tbsp tomato paste
- 1 tsp lemon zest (optional)
- Pinch of red pepper flakes
- Salt and freshly ground black pepper
- 2 tbsp unsalted butter, room temperature
- 2 tbsp fresh flat-leaf parsley, finely chopped
- Extra-virgin olive oil for drizzling
Instructions
- Bring a large pot of generously salted water to a boil and cook the rigatoni until just shy of al dente (1-2 minutes less than package directions). Reserve 1 cup pasta water, then drain.
- Heat a wide skillet over medium-high heat. Add olive oil, then crumble in the sausage. Brown until deeply caramelized and no longer pink, 6-8 minutes.
- Push the sausage to one side, reduce heat to medium, and add the diced onion. Sauté until translucent, about 4 minutes. Add garlic and red pepper flakes; cook until fragrant.
- Stir in tomato paste and crushed tomatoes, then pour in chicken stock to deglaze the pan. Simmer until mixture reduces slightly, about 4 minutes.
- Lower the heat and pour in heavy cream. Stir to combine and bring to a gentle simmer. Cook until sauce thickens, about 3-5 minutes.
- Remove the pan from heat and stir in the grated Parmigiano-Reggiano until melted and smooth. Add butter and lemon zest, stirring to incorporate.
- Return the rigatoni to the pan and toss until well coated with sauce. Adjust seasoning with salt and pepper.
- Serve immediately, finishing with a drizzle of olive oil, additional Parmigiano, and chopped parsley.
Notes
For a spicier variation, substitute sweet Italian sausage for spicy Calabrese or fennel-forward sausage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg