Creamy Sausage Rigatoni Pasta

6 servings

Ingredients

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 large Onion (diced)
• 4 Garlic Cloves (minced)
• 1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
• (2) 28-ounce cans Whole or Crushed Tomatoes
• 1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
• 1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
• 1 teaspoon Red Chili Flakes
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 1/2 cups Heavy Cream
• 1 1/2 cups Grated Parmesan Cheese
• 1 lb. Rigatoni Pasta

Instructions

1. Heat a large pot over medium heat. Add oil. Add onions and cook for 7-8 minutes until softened. Add garlic cloves and sausage. Cook for 7-8 minutes more until sausage begins to brown.
2. Fill a large pot with water. Bring to a boil over high heat. Add a generous amount of salt to the water to infuse the pasta with flavor. Add pasta and cook according to package instructions.
3. Add tomatoes. If using whole tomatoes, blend in a blender until smooth. Add fresh basil, oregano, red pepper flakes, salt, and pepper. Let it come to a boil and reduce.
4. Stir in heavy cream and 1 cup of parmesan cheese, reserving 1/2 cup for garnish. Reduce heat to medium-low and let it simmer.
5. Drain the pasta and add to the sauce. If you want it to be less “saucy” let the sauce simmer for 10 minutes longer.
6. Taste for seasonings. Serve with remaining 1/2 cup of parmesan cheese and fresh basil.