Description
A robust and velvety pasta dish that marries the savory depth of browned Italian sausage with a rich, tomato-infused cream sauce. Perfectly suited for busy weeknights, this comforting meal features ridges on the rigatoni designed to hold onto every drop of the luxurious, umami-laden sauce. It is an approachable, crowd-pleasing dinner that elevates simple ingredients into a sophisticated Italian-American experience.
Ingredients
1 lb rigatoni pasta
1 lb mild or spicy chicken Italian sausage (casing removed)
1 tbsp olive oil
1 can (14.5 oz) fire-roasted diced tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp dried oregano
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente.
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add the chicken Italian sausage to the skillet, breaking it apart with a wooden spoon, and sear until deeply browned.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the fire-roasted tomatoes and oregano, simmering for 5 minutes to combine flavors.
Lower the heat and stir in the heavy cream, followed by the Parmesan cheese, stirring constantly until the sauce is smooth and emulsified.
Drain the pasta and toss it directly into the skillet with the sauce until well coated.
Season with salt and pepper to taste and serve immediately garnished with fresh parsley.
Notes
Ensure you brown the sausage well to develop the base layer of flavor. Do not overcook the pasta, as it will continue to absorb some moisture from the sauce. Store leftovers in an airtight container for up to 3 days; add a splash of water when reheating.
- Prep Time: 15
- Cook Time: 35
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American