Receta de pasta con salchicha picante más fácil (en una sola olla)

Ingredientes

• 1 lb ground spicy Italian sausage
• 1/2 medium yellow onion (diced)
• 1 tbsp garlic (minced)
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 lb rigatoni pasta (uncooked)
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can petite diced tomatoes (blended if desired, see note)
• 5 cups chicken broth
• 1/2 cup half-n-half
• 1/2 cup fresh basil (torn, chopped, or cut with kitchen shears)
• Parmesan cheese (for topping)

Preparación

1. 1

   Heat a large pot or dutch oven over medium high heat. Once hot, add the sausage and onions. Cook until the meat is thoroughly browned, using a spatula or ground meat chopper to break it into small pieces as it cooks.

2. 2

   Add in the minced garlic, salt, sugar, black pepper, and red pepper flakes. Allow it to cook for 30 seconds, stirring occasionally.

3. 3

   Add the rigatoni noodles, then pour the crushed tomatoes, petite diced tomatoes, chicken stock and half-n-half in the pot. Give it a good stir, then turn the heat to high and bring it to a boil.

4. 4

   Once boiling, cover the pot and reduce the heat until the pasta is simmering (for my oven that is low heat, but everyone's burners are a little different). Simmer for 20 minutes, or until the pasta is al dente (tender with just a slight chewiness remaining).

5. 5

   Remove the pasta from the heat and add the fresh basil, stirring well. The sauce may be a bit liquidy, but it will thicken some as it cools. Serve warm with shredded parmesan.