Tuesday, November 25, 2008

Italian Sausage Rigatoni with Spicy Tomato Cream Sauce

Lightly caramelized onions are sauteed with Italian sausage, a little chicken broth, tomatoes, cream and seasonings and tossed with rigatoni pasta for a quick skillet meal.

Italian Sausage Rigatoni with Spicy Tomato Cream Sauce

This is another one of those quick pantry meals because it uses ingredients I almost always just have on hand. The sauce is a great accent to the Italian sausage and truly nothing could be easier. I used rigatoni, which works perfect with the sausage and cream sauce, but the recipe works well with many other pasta shapes as well. Try it with bow ties or rotini - here's how to make it!

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Recipe: Italian Sausage Rigatoni with Spicy Tomato Cream Sauce

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 30 min | Yield: About 4 to 6 servings

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 medium onion, sliced thin
  • 1 pound Italian sausage, casings removed
  • 2 medium garlic cloves, chopped
  • 2/3 cup chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup heavy cream
  • 1/4 cup fresh chopped basil or parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper, or to taste
  • 1/2 teaspoon dried red pepper flakes, or to taste
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 8 ounces rigatoni pasta, cooked
  • 1/2 cup freshly shredded Parmesan, plus more for garnish

Cook the pasta to al dente according to package directions; drain and set aside.

Heat olive oil over medium high heat in a large skillet; add butter. Add the onion and saute just until it begins to caramelize. Remove sausage from the casings and add to onion mixture, breaking the sausage up with a spoon as it cooks. Continue cooking until sausage is lightly browned and cooked through. Add the garlic and continue cooking for another couple of minutes. Drain off fat.

To the sausage mixture, add the chicken broth and bring to a boil. Cook down about 2 minutes until broth has significantly reduced. Add the undrained tomatoes, bring to a boil and reduce heat to a medium simmer. Continue cooking for another 2 to 3 minutes. Add the cream, bring to a boil, reduce heat to medium simmer and cook for about 5 more minutes. Add the basil or parsley, salt, pepper, pepper flakes and Cajun seasoning, if using; stir well and taste to adjust the seasoning as needed.

Add the drained pasta to the sauce, stir and turn the heat down to low. Add in Parmesan cheese and stir to incorporate. Just before serving, sprinkle a bit of additional Parmesan cheese and garnish each serving with chopped basil.

Variation: For extra kick, substitute a can of Rotel tomatoes for the diced. To substitute fresh garden tomatoes, you'll need about 2 pounds, or about 2 cups of chopped, undrained tomatoes. Lighten this up by eliminating the butter and substituting milk or Greek yogurt for the heavy cream.

Source: http://deepsouthdish.com

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Posted by on November 25, 2008

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  1. My goodness this looks good. Who needs turkey with food like this.
    I took your flower test. I'm a Snapdragon.
    These little test things are fun.

  2. Since I found this recipe I make it a lot! My kids love it--even my picky 8 year old son.

  3. Thanks Karen - so glad y'all are enjoying it!

  4. This recipe is amazing! I've made it 3 times in the past 2 months!

  5. Even my very picky kids loved this! Thanks for a great recipe! Love it!

  6. Made tonight for dinner A+ recipe! Will make again.

  7. I use hot italian sausage and omit the slap ya momma. It's perfectly spiced! Love this recipe!

    1. I'm so glad that you enjoyed it - thanks so much for letting me know!

  8. Stupid question: do you measure the pasta uncooked or once it's cooked?

    1. Never any stupid questions here Sevie! Unless I state "cooked pasta" measurements will always be in the raw (uncooked) state. Since most pastas come in a pound bag or box, you're looking for a half pound, or half of the bag.

  9. Excellent recipe! Lots of flavor, one recipe I didn't have to "Dr." Up, it's perfect on its own! Everyone in my family of five loves it! Had family visit and they did as well, it's a keeper!😉

  10. I made this today for my husband and myself. I have to say it was GREAT! We will certainly make this again.
    Thanks You!

    1. I'm so glad y'all enjoyed it Jan & thank you so much for taking the time to come back and let me know!

  11. Hi!! I plan to make this tonight and realized I bought vegetable broth instead of chicken, will this affect the taste?

    1. Hi Misty! Sorry I didn't get this question in time, but I think it'd really depend on the brand of the broth I'd think, and though I've not used vegetable broth instead of chicken, since it's not that much broth, it's probably okay. There's definitely a difference in the flavors between the two, so for something like a soup, it would make a big difference but here it's probably fine.

  12. Made this tonight, it was fantastic! Thanks for the recipe, we'll be having it again. ��


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