Description
A rich and flavorful One-Pot Creamy Sausage Rigatoni combining spicy Italian sausage, sun-dried tomatoes, and a luscious creamy sauce made with heavy cream and Parmesan cheese. This hearty pasta dish is perfect for a comforting dinner and requires minimal cleanup with everything cooked in a single pot.
Ingredients
Scale
Base 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
Protein and Flavorings
- 1/2 pound ground Italian sausage
- 1/4 cup chopped sun-dried tomatoes
- 2 teaspoons Calabrian chili (optional)
Liquids and Sauce
- 1 cup white wine
- 4 cups heavy cream (or substitute with 2 cups cream and 2 cups milk)
- 1/2 cup crushed tomatoes
Pasta and Finishing
- 1 pound rigatoni, cooked according to the package directions
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Heat olive oil and sauté onion: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and cook for 4 minutes until slightly softened, stirring occasionally.
- Add garlic, chili flakes, and Italian seasoning: Stir in the minced or whole garlic cloves, 2 teaspoons chili flakes, and 1 teaspoon Italian seasoning. Cook for an additional 30 seconds until fragrant.
- Cook the ground sausage: Add 1/2 pound ground Italian sausage to the pot. Use a spoon or spatula to break up the sausage and cook it evenly for about 7 to 8 minutes until browned and fully cooked through.
- Combine sun-dried tomatoes and Calabrian chili: Stir in 1/4 cup chopped sun-dried tomatoes and 2 teaspoons Calabrian chili (if using) to mix the flavors thoroughly.
- Add white wine and deglaze the pot: Pour in 1 cup white wine and scrape the bottom of the pot to loosen any browned bits. Let the wine reduce slightly for about 2 minutes.
- Add cream and crushed tomatoes: Stir in 4 cups heavy cream and 1/2 cup crushed tomatoes. Bring the mixture to a boil, then reduce heat to a simmer and cook for 5 to 8 minutes to allow the sauce to thicken and incorporate flavors.
- Incorporate cooked rigatoni and Parmesan: Add 1 pound cooked rigatoni into the pot along with 1/4 cup grated Parmesan cheese. Mix well to coat the pasta evenly with the creamy sauce.
- Season and serve: Taste the dish and season with kosher salt and freshly cracked black pepper as desired. Serve immediately and enjoy your creamy sausage rigatoni.
Notes
- For a lighter version, substitute half of the heavy cream with milk as suggested.
- The Calabrian chili is optional but adds a nice spicy kick; adjust according to your heat preference.
- Make sure to cook the rigatoni separately according to package instructions to ensure proper texture.
- Use freshly grated Parmesan cheese for the best flavor and meltability.
- To reduce cooking time, prepare the sauce while rigatoni is boiling.
- This dish pairs well with a simple side salad or garlic bread for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 110 mg
