Creamy Hot Sausage Rigatoni
This Creamy Hot Sausage Rigatoni combines spicy Italian sausage with San Marzano tomatoes and heavy cream for a rich, restaurant-quality sauce that comes together on a weeknight.
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This Creamy Hot Sausage Rigatoni combines spicy Italian sausage with San Marzano tomatoes and heavy cream for a rich, restaurant-quality sauce that comes together on a weeknight.
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In a large skillet over medium-high heat, brown the sausage, breaking it apart with a spoon or meat chopper until finely crumbled.
Add the minced onion and garlic to the skillet and cook until softened, about 3-4 minutes.
Pour in the entire can of San Marzano tomatoes. Use your spoon or chopper to break up the whole tomatoes in the pan.
Season the sauce with salt and pepper to taste. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
While the sauce simmers, bring a large pot of generously salted water to a boil. Cook the rigatoni according to package directions until al dente.
After the sauce has simmered, stir in the chopped fresh parsley and grated Parmesan cheese.
Reduce the heat to low and slowly stir in the heavy whipping cream until the sauce is smooth and creamy.
Using a spider strainer or slotted spoon, transfer the cooked pasta directly from the pot into the skillet with the sauce.
Toss the pasta and sauce together until the rigatoni is well-coated.
Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of pasta water to restore creaminess.
Yes. Mild sausage will reduce heat; add red pepper flakes (1/4 tsp at a time) to the sauce if you want spice.
Yes. Squeeze the sausage meat out of the casings directly into the pan and break it into small pieces as it browns.
Yes. The sauce keeps refrigerated for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, then toss with freshly cooked pasta.
Remove from heat and let cool slightly. Whisk in a splash of pasta water (1–2 tablespoons) off heat, then return to low heat and stir constantly until smooth.
Half-and-half works but will be less rich; use the same amount. Avoid low-fat cream, which can separate.
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