Easy Sausage Rigatoni

Easy Sausage Rigatoni

This easy sausage rigatoni recipe is made with everyday ingredients. Plenty of Italian sausage simmered in a garlicky tomato sauce makes the best easy dinner!

 #Easy #Sausage #Rigatoni

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

• 8 ounces uncooked rigatoni
• 17.6 ounces Italian sausages (spicy or mild) crumbled
• 1/2 medium onion chopped
• 3 cloves garlic minced
• 1 (14 fluid ounce) can diced tomatoes with juices
• 1 (14 fluid ounce) can finely chopped or crushed tomatoes
• 1/2 cup heavy/whipping cream
• Salt & pepper to taste
• Fresh basil, torn to taste (optional)
• Freshly grated parmesan cheese to taste

Instructions

1. Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.
2. Meanwhile, chop the onion and take the sausages out of their casings and crumble it into a skillet. Sauté the onion and sausage over medium-high heat for 7 minutes, stirring it occasionally.
3. Stir in the garlic and cook for 1 minute.
4. Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.
5. Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).
6. Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.

Recipe Notes

To get the consistency of the sauce just right, I suggest using the style of tomatoes I recommend (diced and crushed). I live in Canada so brands may vary, but I usually buy Unico, Hunt's or Mutti when I need good quality canned tomatoes. I'd also be cautious about subbing the cream for anything else (e.g. milk or half-and-half) because the acidity of the tomatoes is likely to curdle it.
I used a 5-pack of Johnsonville's Italian sausages. Feel free to use any brand (or just buy sausage meat). Anything in the ballpark weight-wise will work just fine.

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