Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra-virgin olive oil
  • 1 pound Italian sausage ( (casings removed, if using links))
  • 1 small sweet onion (, diced)
  • 3 cloves garlic (, minced)
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 to 1/4 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cracked red pepper flakes ((optional))
  • 1 tablespoon tomato paste
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup marinara sauce
  • 12 ounces uncooked rigatoni pasta ((about 3/4 of a box))
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 6 basil leaves (, sliced)

Instruction

  • Warm oil in a large nonstick pot over medium-high heat, swirling to coat the pot. Add sausage and onion; breaking up the sausage into small crumbles with a wooden spoon. Cook for about 5 minutes until sausage is cooked through and onion is tender. Stir in garlic and cook until fragrant, about 20 seconds. Add in the seasonings and stir to combine. Drain off grease.
  • Stir in tomato paste until thoroughly combined.
  • Pour in the chicken broth, marinara sauce, and dry pasta. Mix to combine and bring the liquid to a boil over medium-high heat. Once boiling, give it a stir, cover with a lid and reduce heat to a gentle simmer (it should still be bubbling) for 14 minutes, stirring a couple times toward the end to prevent the pasta from sticking, until the pasta has absorbed the liquid and is cooked to al dente.
  • Pour in the cream and warm through, 1 to 2 minutes. Then add in the Parmesan and fresh basil, stir to combine.
  • Remove from the heat.
  • Serve portions in bowls and pass some freshly grated Parmesan cheese at the table.