Rigatoni and sausage in a tomato cream sauce with white wine, cream, garlic, onions and red pepper flakes. Such a delicious comfort food dinner.
Rigatoni noodles have slight ridges in them. These ridges help the sauce to adhere to the noodle.
And, this is a very good thing in this recipe, because the tomato cream sauce is Ahhhhmazing……
White wine, tomato paste, heavy cream, half and half, and minced garlic come together beautifully to form a creamy, very flavorful mixture with the pasta.
Is Rigatoni a Macaroni?
Macaroni is just another shape of pasta. Rigatoni is larger than elbow macaroni and it has ridges in it.
Are Rigatoni and Ziti the same?
Ziti is more of a long narrow tube shaped noodle, rather than a shorter, wider noodle like rigatoni.
Can I use Rigatoni for Baked Ziti?
Yes! Since they are both tube shaped pastas, the sauce and cheese will fill the rigatoni noodle as well as the ziti noodle.
We LOVED this dish. Hope you enjoy it as well!!
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SAVE THESE RIGATONI AND SAUSAGE WITH TOMATO CREAM SAUCE TO YOUR “PASTA” PINTEREST BOARD!
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Rigatoni and Sausage with Tomato Cream Sauce
Rigatoni and sausage in a tomato cream sauce is one of our favorite pasta dishes. This is also on our favorite comfort foods and dinners lists.
- 3 tbsp olive oil
- 2 cups chopped fennel bulb
- 1 1/2 cups chopped yellow onion (1 large onion)
- 1 1/2 lbs mild Italian sausage (ground or whole sausage with casing removed)
- 2 tsp minced garlic
- 1/2 tsp crushed whole fennel seeds
- 1/2 tsp crushed red pepper flakes
- 2 tsp kosher salt
- 1 tsp freshly ground pepper
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 2/3 cup half and half
- 2 tbsp tomato paste
- 1 lb rigatoni
- 1/2 cup chopped parsley leaves
- 1 cup freshly grated parmesan cheese
Over medium heat, heat olive oil in a dutch oven. Add the chopped fennel and onion and saute, stirring occasionally for 7 minutes, until tender.
Add the sausage to the dutch oven and break up with a wooden spoon. Cook for about 8 minutes, until sausage is browned, breaking up the meat and stirring occasionally. Add the garlic, crushed fennel seeds, red pepper flakes, salt and black pepper, and let cook for 1 minutes.
Pour in the white wine, and bring to a boil. Then add in the heavy cream, half and half, and tomato paste. Bring mixture back to a boil. Lower heat and let mixture simmer for 20 minutes, until the sauce has thickened.
While sausage and sauce is simmering, boil water, add 2 tablespoons salt, and cook rigatoni according to package instructions (usually 10 minutes in boiling water).
Drain noodles, and add to the sauce, stir to coat the pasta. Remove dutch oven from heat and stir in parsley and parmesan cheese. Serve immediately. Oh my goodness, so good!!
Adapted from Ina Garten on Food Network