Italian Sausage Rigatoni with Tomato Cream Sauce

Italian Sausage Rigatoni with Tomato Cream Sauce makes for an easy and delicious weeknight dinner. The sautéed caramelized onion and garlic pair perfectly with the Italian sausage to make a flavorful sauce. 

Chicken broth is added and reduced to saturate the onion and sausage followed by a can of diced tomatoes. The creamy sauce comes from the heavy cream and shredded parmesan. It is the final touch that thickens the sauce and brings it all together. If you like spice, go ahead and add a few teaspoons of crushed red pepper. 

For this recipe, I used Rigatoni pasta – however you could also use Bow Tie or Rotini. 

I love garnishes, so I added fresh parsley and a little more shredded parmesan. You could also use fresh basil or just salt and pepper for seasoning. 

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Italian Sausage Rigatoni with Tomato Cream Sauce

Print Recipe

Italian Sausage Rigatoni with Tomato Cream Sauce makes for an easy and delicious weeknight dinner. The sautéed caramelized onion and garlic pair perfectly with the Italian sausage to make a flavorful sauce.

• CourseMain Dish
• CuisineItalian, Main Dish

Servings	Prep Time
4 servings	10 minutes

Cook Time	Passive Time
30 minutes	40 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time Passive Time 30 minutes 40 minutes

Italian Sausage Rigatoni with Tomato Cream Sauce Print Recipe Italian Sausage Rigatoni with Tomato Cream Sauce makes for an easy and delicious weeknight dinner. The sautéed caramelized onion and garlic pair perfectly with the Italian sausage to make a flavorful sauce. CourseMain Dish CuisineItalian, Main Dish Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 30 minutes 40 minutes Servings Prep Time 4 servings 10 minutes Cook Time Passive Time 30 minutes 40 minutes

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter unsalted
• 1 lb ground sausage hot or mild
• 1 onion, sliced
• 2 tbs minced garlic
• 2/3 cup chicken broth low sodium
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup heavy cream
• 8 oz Rigatoni pasta
• 1/2 cup shredded parmesan
• salt and pepper to taste
• 1/4 cup fresh basil or parsley, optional
• 1 tsp crushed red pepper flakes optional

Servings: servings

Instructions

1. Cook the pasta according to package directions, drain and set aside.
2. Heat olive oil and butter over medium-high heat in a skillet; Add the onion and saute until it begins to caramelize (10-15 mins)
3. Add sausage to the onion mixture and crushed red pepper if desired. Continue cooking until sausage is cooked through. Add the garlic and continue cooking for another couple of minutes. Drain excess fat.
4. Add chicken broth and bring to a boil then cook down a few minutes until broth has significantly reduced.
5. Add the can of undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2-3 minutes. Add the heavy cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes.
6. Turn down to low, add the drained pasta and parmesan cheese to the sauce. Mix well.
7. Add the basil or parsley, salt, pepper. Adjust seasonings as desired. Sprinkle with parmesan cheese before serving.