Rigatoni with Sausage
Ingredients
The pasta
-
1
pound
rigatoni pasta
-
4
quarts
water
-
1
tablespoon
salt
The sauce
-
1
pound
ground Italian sausage
-
1
15-ounce can
fire-roasted diced tomatoes
-
1
cup
heavy cream
-
1
tablespoon
fresh basil leaves
Instructions
- Boil water with salt in a large pot and cook rigatoni until al dente, about 12 minutes, then drain.
- In a skillet, cook the sausage over medium heat until browned, breaking it into small pieces.
- Add the fire-roasted tomatoes and basil to the skillet, heating through for about 3 minutes.
- Stir in the heavy cream and simmer for 3 minutes.
- Combine the cooked pasta with the sauce, toss to coat, and season with salt to taste.
Nutrition Facts (estimated)
Servings
6
Calories
677
Total fat
39g
Total carbohydrates
58g
Total protein
22g
Sodium
568mg
Cholesterol
102mg
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