Rigatoni à la saucisse facile

Ingrédients

• 8 ounces uncooked rigatoni
• 16 ounces Italian sausage (spicy or mild) (see note)
• 1/2 medium onion (chopped)
• 3 cloves garlic (minced)
• 1 (14 ounce) can diced tomatoes (with juices)
• 1 (14 ounce) can crushed tomatoes
• 1/2 cup heavy/whipping cream
• Fresh basil, torn (optional but recommended, to taste)
• Salt & pepper (to taste)
• Freshly grated parmesan cheese (optional, to taste)

Préparation

1. 1

   Boil a salted pot of water for the pasta. Cook the rigatoni al dente according to package directions.

2. 2

   Meanwhile, sauté the sausage meat and onion over medium-high heat in a skillet until browned (about 8-10 minutes), stirring it occasionally.

3. 3

   Stir in the garlic and cook for 1 minute.

4. 4

   Drain a bit of the fat from the pan (I just spoon it out). Don't worry about getting it all.

5. 5

   Add the canned tomatoes to the pan. Simmer the sauce for 10 minutes (you may need to turn the heat down a bit if it starts bubbling too furiously).

6. 6

   Stir in the cream, basil (if using), and season the sauce with salt & pepper as needed. Cook for another minute or two and then toss with the drained pasta.