Description
Italian cuisine has always celebrated the art of transforming simple, quality ingredients into extraordinary meals. This recipe honors that tradition while accommodating our modern need for efficiency. The result is a restaurant-quality dish that comes together in about 30 minutes, making it perfect for those weeknights when you want something special without the fuss.
Ingredients
For the Pasta:
- 1 pound rigatoni pasta (the tubes are essential for holding the creamy sauce)
- 1 tablespoon salt for pasta water
For the Sausage and Sauce:
- 1 pound Italian sausage (sweet or spicy, your preference), casings removed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine (optional, but adds wonderful depth)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
For Finishing:
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons fresh parsley, chopped
Smart Substitutions:
For a lighter version, substitute half-and-half for heavy cream, though the sauce won’t be quite as rich. Turkey or chicken sausage works beautifully for a leaner option. Vegetarians can use plant-based sausage alternatives, which have improved dramatically in recent years. For gluten-free needs, use your favorite gluten-free rigatoni, though cooking times may vary slightly.
Instructions
Fill a large pot with water and add salt generously – the water should taste like mild seawater. Bring to a vigorous boil over high heat. Add rigatoni and cook according to package directions until al dente, typically 10-12 minutes. The pasta should have a slight bite since it will continue cooking briefly in the sauce. Reserve 1 cup of pasta water before draining, then drain the rigatoni thoroughly.
While the pasta cooks, heat olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Add the sausage, breaking it into bite-sized chunks with a wooden spoon. Let it brown undisturbed for 2-3 minutes before stirring – this creates those beautifully caramelized edges that add incredible flavor depth. Continue cooking until the sausage is completely browned and cooked through, about 6-8 minutes total.
Push the sausage to one side of the pan and add diced onion to the empty space. Cook for 3-4 minutes until the onion becomes translucent and fragrant. Add minced garlic and cook for another 30 seconds until aromatic – be careful not to burn it. The combination should smell absolutely irresistible at this point.
If using wine, pour it into the pan and scrape up any browned bits from the bottom – these add tremendous flavor. Let the wine simmer for 1-2 minutes to cook off the alcohol. Add drained diced tomatoes, oregano, and red pepper flakes. Stir everything together and let it simmer for 2-3 minutes to meld the flavors.
Reduce heat to medium-low and slowly pour in the heavy cream and chicken broth. Stir gently to combine, then let the mixture simmer for 3-4 minutes until it begins to thicken slightly. The sauce should coat the back of a spoon but remain pourable. Season with salt and pepper, tasting as you go.
Add the drained rigatoni to the sauce and toss gently to coat every piece. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach the perfect consistency. Remove from heat and stir in half the Parmesan cheese and fresh herbs. The residual heat will melt the cheese and create a glossy, restaurant-quality finish.
Nutrition
- Calories: 580
- Sodium: 890mg
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g