Spicy Italian Sausage Rigatoni with Tomato-Cream Sauce

This is the pasta I make when I want something cozy, comforting, and a little indulgent. Sweet and hot Italian sausage simmer in a tomato sauce with garlic, fennel, oregano, and a touch of cream, then everything gets tossed with rigatoni and plenty of Parmesan.

It’s rich without being over-the-top, spicy without being aggressive, and exactly the kind of pasta that makes cooking feel like self-care.

Yield: About 8 cups

Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients

• 1 pound rigatoni

• 1–2 tablespoons extra virgin olive oil

• 1 medium yellow onion, diced

• ½ pound sweet Italian sausage, casings removed if needed

• ½ pound hot Italian sausage, casings removed if needed

• 4 garlic cloves, minced

• 1 (28-ounce) can whole peeled tomatoes, crushed by hand with juices

• 3 tablespoons tomato paste

• Pinch of red pepper flakes

• ½ teaspoon fennel seeds, crushed

• ½ teaspoon dried oregano

• ½ teaspoon dried basil, or 1 fresh basil sprig

• ½ cup heavy cream

• ½ cup grated Parmesan

• ½ cup reserved pasta water, as needed

• Kosher salt

• Freshly cracked black pepper

For serving

• Extra Parmesan

• Fresh basil

• Red pepper flakes

• Extra virgin olive oil

Instructions

1. Bring a large pot of generously salted water to a boil.

2. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 5 minutes, until softened.

3. Add the sweet and hot Italian sausage and cook for 8–10 minutes, breaking it into bite-size pieces with a wooden spoon, until browned and cooked through.

4. Drain off any excess rendered fat, leaving just enough in the pot to keep things flavorful but not greasy.

5. Add the garlic and cook for another minute.

6. Add the whole peeled tomatoes and their juices, crushing them by hand as they go into the pot. Stir in the tomato paste, red pepper flakes, fennel seeds, oregano, and basil. Season with salt and black pepper.

7. Reduce the heat to medium-low and simmer for about 15 minutes, stirring occasionally, until the sauce thickens.

8. Meanwhile, cook the rigatoni according to package directions until al dente. Reserve about ½ cup pasta water, then drain.

9. If using a fresh basil sprig, remove it from the sauce. Stir in the heavy cream and cook for another 5 minutes.

10. Add the cooked rigatoni to the sauce and toss to coat.

11. Add the Parmesan a little at a time, alternating with splashes of reserved pasta water, stirring gently until the sauce is glossy and clings to the pasta. Add more pasta water if needed to loosen the sauce.

12. Serve with extra Parmesan, fresh basil, red pepper flakes, and a drizzle of olive oil.

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Serving Suggestions

Serve with:

• Garlic bread or warm focaccia

• A simple arugula salad

• Caesar salad

• Roasted broccoli or broccolini

• A glass of red wine

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of water, cream, or milk to loosen the sauce. Add fresh Parmesan after reheating for the best texture.

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Maddie's Tip

Drain off the excess sausage fat before building the sauce. A little rendered fat adds flavor, but too much can make the final pasta greasy and cause the creamy tomato sauce to separate.

And yes, rigatoni is superior here. The ridges and hollow center catch all that spicy, creamy sauce better than just about anything else.