Easy Sausage and Rigatoni
- 12 ounces Rigatoni pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound Italian sausage Remove from casings if in casings, use either sweet or spicy
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 1 tablespoon tomato paste
- ½ teaspoon dried basil
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Fresh Parsley and Freshly grated parmesan for sprinkling, if desired
- Heat olive oil in a large pan and cook onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.
- When sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.
- Add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper and simmer until thickened, about 15 minutes.
- Meanwhile, cook pasta according to package directions. Drain and place drained pasta in a large bowl.
- Add cream and simmer another 5 minutes, Turn heat to low and stir in Parmesan cheese.
- Pour sauce over pasta and toss to coat.
- Sprinkle with fresh parsley or parmesan cheese if desired
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/11/easy-sausage-rigatoni.html
3.5.3226