Description
A comforting and flavorful one-pan rigatoni dish featuring Italian sausage and a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Parmesan cheese, grated (for serving)
Instructions
- Cook the rigatoni according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Italian sausage to the skillet, breaking it up, and cook until browned and cooked through. Drain excess fat if necessary.
- Stir in the diced tomatoes and Italian seasoning, and allow the mixture to simmer for about 5 minutes.
- Reduce the heat and incorporate the heavy cream, mixing well. Season with salt and pepper to taste.
- Toss the cooked rigatoni into the sauce, ensuring it’s evenly coated.
- Serve warm, garnished with fresh parsley and a sprinkle of grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Italian sausage, rigatoni, creamy pasta, weeknight dinner, family meal