Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 pound rigatoni pasta
- 1/2 cup heavy cream
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil.
- Step 4: Add the rigatoni pasta and cooked sausage to the pot. Stir to combine, ensuring the pasta is submerged in the liquid.
- Step 5: Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- Step 6: Stir in the heavy cream. Season with salt and pepper to taste. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
- Garnish with fresh basil and a sprinkle of Parmesan cheese for added freshness and flavor.
- For a richer flavor, consider browning the sausage in batches to avoid overcrowding the pot and ensuring optimal caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American