Spicy Sausage Blush Sauce with Rigatoni
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Recipe Intro From kristenhushen
Experience the rich and comforting flavors of this Spicy Sausage Blush Sauce with Rigatoni. This easy recipe tastes like a sauce that’s been simmering for hours in just 30 minutes! Perfect for cozy fall evenings, this pasta dish features the savory combination of sweet and hot Italian sausages, enhanced by Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt and the aromatic Tuttorosso Tomatoes Paste with Sweet Basil.
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ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 1/2 pound hot Italian sausage, casings removed
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 tablespoons Tuttorosso Tomatoes Paste with Sweet Basil
- 1 tablespoon chopped Calabrian chili peppers, adjusted to taste
- 1 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 pound rigatoni pasta
Method
Step 1
In a pot or Dutch oven over medium heat, add the olive oil. Once heated, crumble in the sweet and hot Italian sausage. Cook, stirring occasionally, until fully cooked and browned.
Step 2
Add the diced onion to the pot and sauté until softened, about 4 minutes. Season with a pinch of salt and pepper.
Step 3
Stir in the dried oregano and minced garlic, cooking for an additional minute until fragrant.
Step 4
Incorporate the Tuttorosso Tomatoes Paste with Sweet Basil and chopped Calabrian chili peppers. Cook for about 3 minutes until the tomato paste turns a rich brick red color.
Step 5
Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt to the pot. Stir well, partially cover, and let simmer for 30 minutes, stirring occasionally.
Step 6
While the sauce simmers, cook the rigatoni. In a large pot of salted boiling water, add the pasta and cook for 1 minute less than al dente, as it will finish cooking in the sauce.
Step 7
When the pasta is nearly done, stir in the heavy cream and grated Parmesan cheese into the sauce. Taste and adjust seasoning as needed.
Step 8
Add the cooked rigatoni directly to the pot, along with a splash of pasta water. Stir for about 1 minute until the pasta is al dente and well-coated in the silky sauce.
Step 9
Serve immediately, topped with extra grated Parmesan cheese.