Ingredients

The following ingredients have 5 Servings
  • 12 ounces (about 4 1/2 cups) rigatoni (or your favorite pasta)
  • 2 teaspoons olive oil
  • 1 pound Italian sausage (mild or hot, casings removed)
  • 4 cloves garlic (pressed or minced)
  • 1/4 teaspoon red pepper flakes
  • 2 14-ounce cans crushed tomatoes (*)
  • 1 teaspoon dried basil
  • Salt and pepper
  • 1/3 cup heavy cream
  • Shredded Parmesan (optional for topping)

Instruction

  • Bring a medium pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
  • While your water boils and pasta cooks, in a large pot with a lid, heat oil over medium heat. Brown sausage, breaking it into crumbles as it cooks. If there is a lot of grease in the pan, drain sausage or use a paper towel to absorb some of the grease.
  • Stir in garlic and red pepper flakes and cook for 30 seconds to 1 minute, until garlic begins to turn golden and fragrant. Add tomatoes, basil, and a sprinkle of salt and pepper. Turn heat up to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low and cover. Simmer, covered, for 15 minutes, stirring occasionally.
  • Stir in heavy cream. Taste and add more salt and pepper as is necessary.
  • Stir in cooked and drained pasta. Serve and top with parmesan cheese if desired and enjoy!