La meilleure recette de rigatoni

Ingrédients

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 medium onion (diced)
• 1 tablespoon minced garlic
• 1 pound Italian sausage (casing removed)
• 28 ounces crushed tomatoes
• 1 teaspoon sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

Préparation

1. 1

   Cook pasta: Cook rigatoni pasta in salted boiling water until al dente, then drain and set aside.

2. 2

   Sauté onion: In a large pan, heat olive oil over medium heat. Add diced onion and cook until softened, about 3-5 minutes.

3. 3

   Sauté garlic: Add minced garlic and cook until fragrant, about 30 seconds.

4. 4

   Brown sausage: Add Italian sausage, breaking it apart with a spoon, and cook until browned.

5. 5

   Simmer sauce: Stir in crushed tomatoes, sugar, Italian seasoning, dried basil, onion powder, salt, and black pepper. Simmer for 10 minutes.

6. 6

   Combine pasta: Add cooked rigatoni to the sauce, mixing well to coat the pasta.

7. 7

   Stir cream: Stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy.

8. 8

   Serve hot, garnished with additional Parmesan, if desired.