Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta.
1 pound rigatoni pasta, Water for boiling, Salt
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove the sausage from the skillet and set aside.
1 pound Italian sausage, removed from casing, 2 tablespoon Olive oil
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
1 medium yellow onion, chopped, 2 cloves garlic, minced
Pour in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (optional), Salt and black pepper to taste
Stir in the heavy cream and Parmesan cheese into the sauce. Simmer for a few more minutes until the cheese is melted and the sauce is slightly thickened.
1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, plus more for garnish
Add the cooked sausage back to the skillet with the sauce. Add the drained cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
1 pound rigatoni pasta, 1 pound Italian sausage, removed from casing
Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese. Enjoy your delicious Creamy Italian Sausage Rigatoni Recipe!
1/4 cup grated Parmesan cheese, plus more for garnish, Fresh basil leaves, chopped
