Ingredients
12 oz rigatoni pasta
1 tablespoon olive oil
1 medium onion, chopped
1 lb Italian sausage (sweet or spicy, casings removed if needed)
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 tablespoon tomato paste
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon red pepper flakes (adjust to taste)
¼ teaspoon black pepper
½ cup heavy cream
½ cup grated Parmesan cheese
Instructions
Start the sauce
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3–4 minutes.
Cook the sausage
Add the Italian sausage to the pan and cook, breaking it up with a wooden spoon, until browned and fully cooked. Add the garlic and cook for 1 minute until fragrant. Drain off any excess fat.
Build the sauce
Stir in the diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes, and black pepper. Bring to a gentle simmer and cook for about 15 minutes, until the sauce thickens.
Cook the pasta
While the sauce simmers, cook the rigatoni according to package directions until al dente. Drain and transfer to a large bowl or pot.
Finish the sauce
Stir the heavy cream into the sauce and simmer for another 5 minutes. Reduce heat to low and stir in the Parmesan cheese until smooth.
Combine and serve
Pour the sauce over the cooked pasta and toss until well coated. Serve hot with extra Parmesan if desired.