Description
Indulge in a comforting bowl of Creamy Beef Sausage Rigatoni, where hearty pasta meets a rich, velvety sauce. This easy recipe is perfect for a cozy weeknight dinner or an impressive meal for guests.
Ingredients
Scale
- 1 lb beef sausage
- 12 oz rigatoni pasta
- 1 cup heavy cream
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth or non-alcoholic white cooking beverage
- 1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- Fresh parsley or basil, for garnish
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the rigatoni and set aside.
- Brown the Beef Sausage: Heat a large skillet or Dutch oven over medium-high heat. Add the beef sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly until no pink remains, about 6-8 minutes. Drain any excess fat from the pan, leaving about 1-2 tablespoons for cooking the aromatics.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet with the cooked beef sausage and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
- Deglaze the Pan: Pour in the non-alcoholic cooking beverage (beef broth or non-alcoholic white cooking beverage). Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced.
- Build the Tomato Base: Stir in the crushed tomatoes, Italian seasoning, and a pinch of salt and black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 10-15 minutes.
- Create the Creaminess: Remove the lid and stir in the heavy cream and half of the freshly grated Parmesan cheese. Continue to simmer gently for another 3-5 minutes, or until the sauce has thickened slightly. Taste and adjust seasonings as needed.
- Combine and Serve: Add the cooked and drained rigatoni directly into the sauce. Toss everything together until the pasta is fully coated. If the sauce seems too thick, add some of the reserved pasta water, a tablespoon at a time.
- Garnish and Enjoy: Serve hot, garnished with the remaining freshly grated Parmesan cheese and a sprinkle of fresh chopped parsley or basil.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Don't overcook your pasta; it should be al dente. A good quality beef sausage is key for flavor. Reserve some pasta water for adjusting sauce consistency. Freshly grated cheese is best for melting and flavor.