Ingredients
- Rigatoni pasta
- Olive oil
- 2–3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 lb ground Italian sausage
- 1 can (14–15 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1/3 cup shredded Parmesan cheese
- Kosher salt to taste
- Black pepper to taste
Instructions
- Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- Heat olive oil in a large sauté pan over medium-low heat.
- Add minced garlic and Italian seasoning, cooking for 30–60 seconds until fragrant.
- Increase heat to medium-high. Add sausage and cook, breaking it up, until browned and cooked through.
- Stir in crushed tomatoes, heavy cream, and basil. Season with salt and pepper. Let simmer until sauce thickens slightly.
- Add cooked rigatoni and a splash of pasta water. Toss to coat evenly in sauce.
- Garnish with fresh basil and Parmesan before serving.
Notes
- Use spicy sausage for more heat or turkey sausage for a lighter version.
- Add spinach, mushrooms, or cherry tomatoes for extra veggies.
- Substitute with penne or fettuccine if needed.
- Mix in mozzarella or ricotta for a richer, cheesier twist.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 65mg
