• 1 LB. uncooked rigatoni
  • 1 Tbl. olive oil (I use virgin olive oil)
  • 1 large chopped white onion
  • 1 LB. Hot or sweet italian sausage (please remove casings-the casing comes off a lot easier when the sausage is put in the freezer for 30 minutes)
  • 5 cloves of garlic
  • 14.5 ounce can of undrained diced tomatoes
  • 12 oz. of tomato sauce
  • 1 – 6 oz tomato paste 
  • 1 Tbl. fresh basil (I have an herb garden) dried basil
  • 1 tsp. sea salt
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. coarse black pepper
  • 1/2+ heavy cream
  • 1/2+ grated parmesan cheese


  • heat olive oil in a large pan and cook onion until it starts to soften.

  • break the sausage into pieces and add to frying pan. When sausage is no longer pink, add garlic and cook for 1 minute.

  • add diced tomatoes, tomato sauce, tomato paste, basil, salt, red pepper flakes and black pepper and simmer until thickened, about 12-15 minutes

  • meanwhile cook pasta according to the directions on the package

  • drain pasta in a large serving bowl

  • add cream and simmer another 5 minutes

  • turn heat off

  • add parmesan cheese

  • pour sauce over pasta and toss to coat.

partially adapted from a recipe by Michele Heloge


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