Rigatoni Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Cook 12 oz rigatoni according to package directions until just al dente (usually 10–12 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Heat 1 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat. Add 1 lb Italian sausage (removed from casings) and break it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer browned sausage to a bowl and set aside, leaving rendered fat in the pan (add the reserved 1 tbsp olive oil if pan is dry).

Add 1 cup finely chopped yellow onion to the pan and sauté over medium heat until soft and translucent, about 5 minutes. Stir in 3 minced garlic cloves, 1 tsp crushed red pepper flakes, and 1 tsp black pepper; cook until fragrant, 30–45 seconds.

Add 1 cup sliced roasted red peppers to the pan and cook 1–2 minutes to warm and meld flavors. Stir in 14 oz crushed tomatoes and 2 tbsp tomato paste. Scrape up any browned bits from the bottom of the pan and bring the mixture to a gentle simmer.

Return the cooked sausage to the pan, stir to combine, and simmer the sauce for 8–10 minutes to concentrate flavors, stirring occasionally.

Reduce heat to low. Stir in 1 cup heavy cream and 3 tbsp grated Parmesan cheese. Simmer gently until the sauce is slightly thickened, about 3–5 minutes. If the sauce is too thick, add reserved pasta cooking water, a few tablespoons at a time, to reach a silky consistency (use up to the reserved 1 cup as needed).

Add the drained rigatoni to the sauce and toss over low heat until the pasta is evenly coated, about 1–2 minutes. Taste and season with salt to taste (start with 1/2 tsp if desired) and adjust black pepper or red pepper flakes as needed.

Stir in 1 cup chiffonaded fresh basil and drizzle 1 tsp extra-virgin olive oil. Turn off heat and let sit 1 minute for flavors to meld.

Serve rigatoni hot, topped with extra grated Parmesan and additional basil if desired.