Rigatoni with Creamy Sausage Sauce | Diane Morrisey
Rigatoni with Creamy Sausage Sauce
15 mins prepServes 6
This rigatoni dish with creamy sausage sauce is a crowd-pleaser that requires minimal effort but yields big flavors. Perfect for gatherings, the recipe features sweet Italian sausage, fresh herbs, and a rich sauce, making it a delightful meal.
1: Heat the olive oil in a large saucepan over medium heat.
2: Add the onion and garlic, and cook for about 3 minutes until softened.
3: Add the sweet Italian sausage, cooking and breaking it up with a spoon for about 8 minutes.
4: Stir in the red wine; increase the heat to high and bring to a boil, scraping up browned bits for about 3 minutes.
5: Stir in the crushed tomatoes, basil, and crushed red pepper flakes; bring to a boil.
6: Reduce heat to medium-low and simmer for 5 minutes.
7: Stir in the heavy cream and thyme; return to a simmer and cook until slightly reduced, about 10 minutes.
8: Stir in the fresh parsley and remove the thyme sprig.
9: In a pot, bring salted water to a boil, then add the rigatoni and cook until not quite al dente.
10: Reserve 1 cup of the pasta water, then drain the pasta.
11: Add the pasta to the sauce and simmer for 1 to 2 minutes until al dente.
12: Stir in the grated Parm and mix in reserved pasta water as needed for desired sauce consistency.
13: Serve hot in bowls with a dollop of ricotta on top.
