Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 small onion, finely chopped
- 2 teaspoons minced garlic
- 1 jar (16 ounces) roasted red peppers, drained and chopped
- 1 can (14 ounces) crushed tomatoes
- ½ teaspoon red pepper flakes (adjust for desired spice level)
- ½ cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Cook rigatoni in salted boiling water until al dente; drain.
- In a skillet, cook Italian sausage until browned; set aside.
- Sauté chopped onion in the same skillet until translucent; add garlic.
- Stir in roasted red peppers, crushed tomatoes, and red pepper flakes; simmer for 5 minutes.
- Add heavy cream, stir, and let simmer for an additional 3-4 minutes.
- Combine cooked sausage and rigatoni with the sauce; toss gently.
- Serve hot, garnished with Parmesan cheese and fresh basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 5g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg