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Rigatoni with sausage in a silver skillet.
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Rigatoni with Sausage

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 minutes
Cook Time 13 minutes
Total Time 15 minutes
Servings 6 servings (2 cups each)
Calories 677kcal

Ingredients

Instructions

  • 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 their juice 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.

Notes

  1. Fire-roasted diced tomatoes: The fire-roasted aspect adds more flavor, but this recipe is also delicious with standard diced tomatoes.
  2. Basil: To chiffonade the fresh basil leaves, stack several basil leaves on top of each other and roll tightly. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.
  3. Yield: This recipe makes about 12 cups of pasta, enough for 6 entrée-sized servings, 2 cups each.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2cups | Calories: 677kcal | Carbohydrates: 58g | Protein: 22g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 102mg | Sodium: 568mg | Potassium: 399mg | Fiber: 2g | Sugar: 3g | Vitamin A: 601IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg