Rigatoni cremoso com linguiça italiana

Ingredientes

• 12 ounces rigatoni pasta
• 1/2 cup pasta water
• Kosher salt
• Black pepper
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 pound ground Italian sausage
• 28 ounce can crushed tomatoes
• 3/4 cup heavy cream
• 1/4 cup fresh chopped basil, plus more for garnish
• Shredded Parmesan for garnish

Modo de preparo

1. 1

   Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente, usually around 10-12 minutes. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

2. 2

   Prepare the Sauce Base: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, sautéing for about 1 minute until fragrant, but not browned.

3. 3

   Cook the Sausage: Add the ground Italian sausage to the skillet. Cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.

4. 4

   Add Tomatoes and Simmer: Pour in the crushed tomatoes, stir to combine, and let the sauce simmer for about 5 minutes to let the flavors meld.

5. 5

   Finish the Sauce with Cream and Basil: Reduce the heat to low, then stir in the heavy cream and chopped fresh basil. Season with kosher salt and black pepper to taste. Allow the sauce to warm through, about 2 minutes.

6. 6

   Toss Pasta in the Sauce: Add the drained rigatoni into the skillet with the sauce. Stir gently to coat the pasta evenly. Gradually add reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta.

7. 7

   Serve and Garnish: Plate the pasta and garnish with additional chopped basil and shredded Parmesan cheese. Serve immediately for best flavor and texture.