Spicy Sausage Blush Sauce with Rigatoni

Name: Spicy Sausage Blush Sauce with Rigatoni
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil; 1/2 pound Italian sausage; 1/2 pound Italian sausage; 1 yellow onion; Salt and black pepper to taste; 1 teaspoon dried oregano; 5 cloves minced garlic; 2 tablespoons Tomato Paste Sweet Basil; 1 tablespoon Calabrian chilis; 1 (28 ounce) can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 pound rigatoni pasta; 1/2 cup heavy cream; 1/3 cup grated Parmesan cheese

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Serves:

6 people

Prep Time:

10 minutes

Cook Time:

40 minutes

Thanks to Tuttorosso Tomatoes, this EASY Spicy Sausage Blush Sauce with Rigatoni tastes like a dish that has been simmering on the stove all day, but it really only took 30 minutes to get that rich and balanced flavor! This pasta is the perfect comfort food for a cozy fall night. @kristenhushen @thefeedfeed

Ingredients

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1 tablespoon extra virgin olive oil
1/2 pound Italian sausage, sweet variety, casing removed
1/2 pound Italian sausage, hot variety, casing removed
1 yellow onion, medium-sized, diced
Salt and black pepper to taste
1 teaspoon dried oregano
5 cloves minced garlic
2 tablespoons Tuttorosso® Tomato Paste Sweet Basil
1 tablespoon Calabrian chilis, add more for extra spice
1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
1 pound rigatoni pasta
1/2 cup heavy cream
1/3 cup grated Parmesan cheese

Instructions

To a pot or Dutch oven, on medium heat, add 1 tablespoon olive oil. Add the sweet and hot Italian sausage to the pot, breaking it up with your hands and then spoon as it heats. Stir until fully cooked and nicely browned.
Add the onions directly to the pot and cook until softened, about 4 minutes.
Add a pinch of salt and pepper, dried oregano, and minced garlic. Stir for 1 minute or until the garlic is fragrant.
Add the Tuttorosso Tomato Paste with Sweet Basil and Calabrian chili peppers. Cook until the tomato paste turns a brick red color, about 3 minutes.
Add the Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt. Stir and partially cover, simmer for 30 minutes, stirring occasionally.
While the sauce simmers, cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook 1 minute short of al dente. It will finish cooking in the sauce. When the pasta is almost finished cooking, add the heavy cream and Parmesan cheese to the sauce. Stir and taste for seasoning.
Add the cooked rigatoni directly to the pot with a splash of pasta water. Stir for 1 minute or until the pasta is perfectly al dente and the sauce looks silky and coats the pasta.
To serve, add an extra grating of Parmesan cheese.

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Spicy Sausage Blush Sauce with Rigatoni

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