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Creamy Italian Sausage Rigatoni

Creamy Italian Sausage Rigatoni

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Ingredients
  

  • 200 g rigatoni
  • 350 g Italian sausage, mild or spicy
  • 1 tbsp olive oil, about 15 ml
  • 1 small onion, about 100 g, finely chopped
  • 3 cloves garlic, about 9 g, minced
  • 100–120 g canned tomatoes diced or chopped, with juice
  • 150 ml heavy cream
  • 50 ml chicken broth or pasta water
  • 30 g grated Parmesan cheese
  • ½ tsp dried Italian seasoning
  • Salt and black pepper to taste
  • Fresh basil, finely chopped (for serving)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Remove the sausage from the casings, add it to the pan, and break it into small pieces. Cook until browned and fully cooked through.
  • Stir in the chopped onion and cook for about 3–4 minutes, until soft and translucent.
  • Add the minced garlic and cook for about 30 seconds, just until fragrant.
  • Pour in the canned tomatoes (with their juice), heavy cream, and chicken broth. Stir in the Italian seasoning. Let the sauce simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
  • While the sauce is simmering, cook the rigatoni in salted boiling water according to package instructions until al dente. Reserve a little pasta water before draining.
  • Add the cooked rigatoni directly to the skillet with the sauce. Toss everything together until well coated. Add a splash of reserved pasta water if needed to loosen the sauce.
  • Stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
  • Serve warm, topped with freshly chopped basil.