Description
This one-pot creamy sausage rigatoni is a comforting Italian-inspired dish featuring spicy ground Italian sausage, sun-dried tomatoes, Calabrian chili, and a luscious creamy sauce made with heavy cream and crushed tomatoes. Easy to prepare and full of bold flavors, this hearty pasta recipe is perfect for a satisfying weeknight dinner or a cozy gathering.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced or left whole for a rustic touch
- 2 teaspoons chili flakes (or to taste)
- 1 teaspoon Italian seasoning
- 1/2 pound ground Italian sausage
- 1/4 cup chopped sun-dried tomatoes
- 2 teaspoons Calabrian chili (optional)
- 1 cup white wine
- 4 cups heavy cream (or substitute with 2 cups cream and 2 cups milk)
- 1/2 cup crushed tomatoes
- 1 pound rigatoni, cooked according to package directions
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Heat oil and sauté onions: In a large pot, heat up 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook for about 4 minutes until it is slightly softened and translucent.
- Add garlic and spices: Add the minced or whole garlic cloves, 2 teaspoons chili flakes, and 1 teaspoon Italian seasoning to the pot. Cook stirring constantly for 30 seconds to release the flavors.
- Cook the sausage: Add 1/2 pound ground Italian sausage to the pot. Use a spoon or spatula to break up the sausage into small pieces and cook evenly for about 7 to 8 minutes until browned and no longer pink.
- Incorporate sun-dried tomatoes and chili: Stir in 1/4 cup chopped sun-dried tomatoes and 2 teaspoons Calabrian chili (if using). Combine well with the sausage mixture.
- Deglaze with white wine: Pour in 1 cup white wine and scrape the bottom of the pot to lift any browned bits, blending all the flavors together. Let it simmer until the wine reduces slightly, about 2 to 3 minutes.
- Add cream and crushed tomatoes: Pour in 4 cups heavy cream and 1/2 cup crushed tomatoes. Stir to combine all ingredients thoroughly, then bring to a boil. Reduce heat to a simmer and cook for 5 to 8 minutes until the sauce slightly thickens.
- Combine pasta and cheese: Add 1 pound cooked rigatoni into the pot along with 1/4 cup grated Parmesan cheese. Stir everything together to coat the pasta in the creamy sauce evenly.
- Season and serve: Season with kosher salt and freshly cracked black pepper to taste. Serve hot and enjoy this creamy, flavorful one-pot meal immediately.
Notes
- You can substitute half of the heavy cream with milk to lighten the sauce.
- Using whole garlic cloves will provide a milder garlic flavor; minced garlic results in a more intense taste.
- Calabrian chili is optional but adds a distinctive spicy kick; you can omit or replace with crushed red pepper flakes.
- Make sure to cook the rigatoni al dente to avoid overcooking when mixing into the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
