DianeMorrisey created this creamy pasta recipe inspired by her own Italian grandmother. The Tuttorosso Crushed Tomatoes give the sauce all the tomato depth it needs thanks to their great flavor no matter what season.
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- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 pounds Italian sausage, casings removed
- 1 cup red wine
- 1 (28 ounce) can Tuttorosso Hand Crushed Tomatoes
- 1 cup heavy cream
- 1/ 2 teaspoon crushed red pepper
- 1 sprig thyme
- 5 fresh basil leaves
- 1/ 4 cup fresh parsley, chopped
- 1 pound dry rigatoni (GF, if needed)
- 1 cup freshly grated parmesan cheese
- 1 cup ricotta
Heat oil in heavy large pan over medium heat. Add onion and garlic and cook until soft and starting to pick up a bit of color. Add sausage, and cook until no pink is left, breaking up with a fork as you brown. Drain any excess fat from pan.
Add wine and scrape up any bits from the bottom of the pan. Boil until the liquid is reduced by half. Add tomatoes, chili flakes and basil leaves and season with salt and pepper. Add cream and fresh thyme and simmer uncovered until sauce reduces slightly, about 6-7 minutes. Stir in parsley and check for seasoning.
Meanwhile, bring a large pot of boiling salted water to a boil and cook rigatoni to al dente. When done, drain and reserve 1 cup of the cooking water.
Add the pasta to the sauce and let cook together for a minute. Stir in 1/2 cup of parmesan and pasta cooking water depending on how loose you want the sauce. Garnish with extra chopped parsley and serve with additional cheeses and a side of ricotta.