Ingredients
Equipment
Method
- Cook the rigatoni according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
- Add the chopped onion to the skillet with the sausage and cook until softened, about 5 minutes.
- Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour in the crushed tomatoes. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to combine.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Mix until the sauce is smooth and heated through. Do not boil after adding the cream.
- Add the cooked rigatoni to the skillet with the sauce. Toss to coat everything evenly. If the sauce seems too thick, add a little reserved pasta water, a splash at a time, until you reach your desired consistency.
- Season with salt and black pepper to taste. Serve immediately with extra Parmesan cheese on top.
Notes
You can substitute ground turkey or ground beef for the Italian sausage if you prefer a different meat base. For a richer flavor, use fresh herbs like basil or parsley instead of dried oregano.