Sausage Rigatoni Recipe

If you have 5 ingredients and 15 minutes, you can have a hearty, delicious platter of Rigatoni with Sausage on the table for dinner tonight.

Course Main Course

Cuisine Italian

Prep Time 2

Cook Time 13

Total Time 15

Servings servings (2 cups each)

Calories 677kcal

Salt
1 pound rigatoni or other small pasta
1 pound ground Italian sausage
1 (15-ounce) can fire-roasted diced tomatoes undrained (see note 1)
1 tablespoon minced fresh basil leaves plus more for garnish, or 1/2 teaspoon dried
1 cup heavy cream

In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add rigatoni and cook until al dente, stirring often, about 12 minutes. Drain well.
Meanwhile, in a large skillet over medium heat, add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 to 7 minutes. Drain fat if desired.
Stir in tomatoes and basil and cook until juices are heated through, about 3 minutes longer.
Stir in heavy cream and simmer 3 minutes. Add pasta and toss to coat, then season to taste with salt. Garnish with more fresh basil leaves if desired.

Fire-roasted tomatoes: Or substitute regular diced tomatoes.
Yield: This recipe makes about 12 cups of pasta, enough for 6 servings, 2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.