Ingredients
Scale
- 1 lb (450g)Italian sausage (sweet or hot), casing removed
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1 cup rigatoni (uncooked)
- ½ cup heavy cream
- ½ cup pasta water
- ½ cup freshly grated Parmesan cheese
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh basil, for garnish
Instructions
- In a large deep skillet, heat olive oil over medium-high heat. Add sausage, breaking into crumbles, and cook until browned (~5 mins).
- Add garlic and cook 30 seconds until fragrant. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer 5 mins.
- Pour in ½ cup pasta water, add uncooked rigatoni, cover, and simmer 12–14 mins, stirring occasionally, until pasta is tender.
- Reduce heat to low. Stir in heavy cream and Parmesan until smooth and creamy. Adjust seasoning if needed.
- Serve hot, garnished with fresh basil and extra Parmesan.
Notes
- Fat-free or low-fat cream substitutes may be used but will result in a thinner sauce.
- For a gluten-free version, use certified GF rigatoni or sub in GF pasta.
- This dish thickens as it cools — add a splash of milk or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: High Protein
Nutrition
- Serving Size: 1⅔ cups
- Calories: 592 Kcal
- Sugar: 5g
- Sodium: 1210mg
- Fat: 42g
- Saturated Fat: 20g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
