Ingredients
Scale
- 12 oz rigatoni pasta
- 1 lb spicy Italian sausage (remove casing if necessary)
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 8 oz burrata cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Boil salted water in a large pot. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add the spicy sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- Add minced garlic and sauté for an additional minute until fragrant.
- Pour in the crushed tomatoes and bring to a simmer. Let it cook for about 5 minutes to meld the flavors.
- Stir in the heavy cream and allow it to simmer for another 2-3 minutes. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
- Add the cooked rigatoni to the skillet, tossing gently to coat the pasta in the sauce.
- Turn off the heat and fold in the burrata cheese, breaking it up gently to incorporate it into the pasta.
- Sprinkle with grated Parmesan and season with salt and pepper. Garnish with fresh basil before serving.
- Prep Time: 10
- Cook Time: 20