Spicy Sausage Rigatoni
One-pot rigatoni with hot Italian sausage, crushed tomatoes, garlic, Calabrian chiles, cream, and Parmesan for a simple spicy, creamy pasta dinner.
- Prep
- 20 minutes
- Cook
- 1 hour
- Total
- 1 hour, 20 minutes
Ingredients
Everything
For Serving
Instructions
- 1.
Preheat the Oven to 425°F / 220°C, no convection
- 2.
Heat a 3 second glug of olive oil in a large heavy bottomed pot (at least 5 qts capacity) over medium-high. Add the Italian sausage, spreading it out for maximum surface area and start breaking down into a small crumble. If the bottom begins to take on a lot of fond, add a splash of water. A full crumble and cook shouldl take about 5-6 minutes.
- 3.
Once the sausage is finely crumbled and mostly cooked thru, add the grated onion, minced garlic, chopped Calabrian chilies, and about half of the salt or 8 grams / 1¼ tsp. Cook for 5-6 minutes, or until the onions have softened.
- 4.
Pour in one 28oz can of crushed tomatoes, water, sugar and remaining salt. Stir to combine and bring it up to a simmer.
- 5.
Once the sauce is simmering, stir in the rigatoni. Push the pasta down under the sauce until it's fully submerged.
- 6.
Bake, uncovered, at 425°F/220°C for about 20 minutes, stirring every 5 minutes. Be sure to re-submerge the rigatoni each time you stir.
- 7.
VERY GENTLY stir in the cream, grated parmesan and minced basil. Taste and adjust salt level if needed, then let the pot rest for at least 10 minutes before serving.
- 8.
To serve, top with additional grated parm, cracked black pepper, and some chili flakes if you want a little more heat.