Spicy Creamy Sausage Rigatoni
Hot Italian sausage, tomato and a splash of cream clinging to every ridge of the rigatoni. Heat you can dial up or down.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 to 5 servings
Rigatoni's wide tubes catch pieces of sausage and hold on to the creamy tomato sauce. The spice comes from hot Italian sausage and red pepper flakes, so the heat is easy to control.
Adjust the heat
- Mild: sweet Italian sausage and no pepper flakes.
- Medium: half hot, half sweet sausage.
- Hot: hot sausage plus up to 1 teaspoon of pepper flakes.
Pork sausage needs to reach 160°F. Break it into small pieces so it cooks through evenly.
Spicy Creamy Sausage Rigatoni
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Makes
- 4 to 5 servings
Ingredients
Method
Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
Meanwhile, brown the sausage in a large skillet over medium-high heat, breaking it into small pieces, until no pink remains, 6 to 8 minutes.
Add the onion and cook until soft, 4 minutes. Add the garlic, pepper flakes and tomato paste and stir for 1 minute.
Add the crushed tomatoes and simmer for 5 minutes. Stir in the cream and Parmesan and simmer for 2 minutes more.
Add the pasta and a splash of pasta water and toss until the sauce coats every piece. Season with salt and finish with basil and more Parmesan.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
