By JENNALYNN SAESEE
Staff Writer
Ingredients:
-12 oz rigatoni pasta
-1 tablespoon olive oil
-1 medium onion, chopped
-1 pound Italian sausage
-3 cloves of garlic, minced
-1 (14.5) oz can of diced tomatoes
-1 (8 oz) can of tomato sauce
-1 tablespoon tomato paste
-½ teaspoon dried basil
-½ teaspoon salt
-½ teaspoon red pepper flakes
-¼ teaspoon black pepper
-½ cup heavy cream
-½ cup grated parmesan cheese
Instructions:
- Heat olive oil in a large pan and cook the onion until it starts to soften. Add sausage, and break it into pieces with a wooden spoon as it cooks.
- When the sausage is no longer pink, add garlic and cook for 1 minute. Drain off any excess fat.
- Add diced tomatoes, tomato paste, basil salt, red pepper flakes, and black pepper, and simmer until thickened, about 15 minutes.
- Meanwhile, cook pasta accordingly to the package directions. Drain and place drained pasta in a large bowl.
- Add cream and simmer for another 5 minutes, turn heat to low, and stir in parmesan cheese.
- Pour sauce over pasta and toss to coat.
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6