One-Pot Creamy Sausage Rigatoni
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 2 cloves garlic, minced or whole
- 2 teaspoons chili flakes (or to taste)
- 1 teaspoon Italian seasoning
- 1/2 pound ground Italian sausage
- 1/4 cup chopped sun-dried tomatoes
- 2 teaspoons Calabrian chili (optional)
- 1 cup white wine
- 4 cups heavy cream (or 2 cups cream + 2 cups milk)
- 1/2 cup crushed tomatoes
- 1 pound rigatoni, cooked according to package directions
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 4 minutes until softened.
- Add garlic, chili flakes, and Italian seasoning. Cook for 30 seconds until fragrant.
- Add ground sausage and break it up with a spoon. Cook for 7–8 minutes until browned.
- Stir in sun-dried tomatoes and Calabrian chili, if using.
- Pour in white wine, scraping the bottom of the pot to deglaze. Stir well.
- Add heavy cream and crushed tomatoes. Stir and bring to a boil. Reduce heat and simmer for 5–8 minutes.
- Add cooked rigatoni and grated Parmesan. Stir to coat pasta evenly and season with salt and pepper.
- Serve hot and enjoy!
Notes
Substitute half the cream with milk for a lighter version. Adjust chili flakes and Calabrian chili to suit your spice preference.
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