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To make Sun Dried Tomato Sausage Rigatoni, you need: - 300g rigatoni pasta - 200g Italian sausage, casings removed - 100g sun-dried tomatoes, chopped - 1 medium onion, finely diced - 2 cloves garlic, minced - 200ml chicken or vegetable broth - 100ml heavy cream - 1 teaspoon dried Italian herbs (oregano, basil) - 50g grated Parmesan cheese, plus extra for serving - 2 tablespoons olive oil - Salt and pepper to taste - Fresh basil leaves for garnish If you can't find certain ingredients, don't worry! You can make easy swaps: - Use penne or fusilli instead of rigatoni for different pasta shapes. - Swap Italian sausage with turkey or chicken sausage for a lighter dish. - Use sun-dried tomatoes packed in oil for a richer taste. - Replace heavy cream with half-and-half or a plant-based cream for a lighter sauce. - Fresh herbs like thyme or parsley can replace dried Italian herbs. Fresh ingredients make a big difference in taste. They add bright flavors and aromas to your dish. For example, fresh basil gives a lovely scent and a pop of color. Fresh sausage has better texture and flavor than older options. Using fresh garlic and onion enhances the sauce's depth. Always choose the best quality ingredients you can find. This will help you create a meal that you and your loved ones will enjoy. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add the rigatoni pasta. Cook it according to the package instructions until it is al dente. This usually takes about 10-12 minutes. When it's ready, drain the pasta and set it aside. Make sure to save a cup of pasta water for later. This water helps adjust the sauce's thickness. Next, grab a large skillet and heat two tablespoons of olive oil over medium heat. Add the Italian sausage, making sure to break it apart with a wooden spoon. Cook the sausage for about 5 to 7 minutes. You want it browned and fully cooked. The aroma will fill your kitchen, making it hard to wait! Once the sausage is cooked, add one finely diced onion to the skillet. Stir and cook for about 3 to 4 minutes until the onion is soft. Then, add two minced garlic cloves and cook for another minute. This step adds a great depth of flavor. Next, toss in 100 grams of chopped sun-dried tomatoes. Stir everything together and let it cook for about 2 minutes. Now, pour in 200 milliliters of chicken or vegetable broth. Bring it to a gentle simmer and let it reduce for about 5 minutes. This will concentrate the flavors. After that, stir in 100 milliliters of heavy cream and a teaspoon of dried Italian herbs. Let the sauce simmer for another 3 to 4 minutes until it thickens. Finally, add the drained rigatoni to the skillet and toss it all together. If the sauce feels too thick, add a little reserved pasta water to reach your desired consistency. Before serving, mix in 50 grams of grated Parmesan cheese. Season with salt and pepper to taste. Your Sun Dried Tomato Sausage Rigatoni is now ready to enjoy! Always use a big pot with a lot of water. This helps the pasta cook evenly. Add salt to the water. It should taste like the sea. Stir the rigatoni often while cooking. This keeps it from sticking together. Cook until it's al dente, or firm to the bite. Drain it well, but keep a cup of the water. You might need this later. Start with medium heat and add olive oil to your skillet. Sauté the sausage until it’s browned. Then, add onion and garlic to build flavor. When you pour in the broth, let it simmer. This helps the sauce thicken. Adding heavy cream makes the sauce rich. Stir it well and let it bubble gently. Don’t rush this step; patience leads to creaminess. Use sun-dried tomatoes for a sweet and tangy kick. Fresh basil leaves add brightness when you serve. Don’t forget to season with salt and pepper. A pinch of red pepper flakes can add heat, too. For an extra flavor boost, use fresh herbs instead of dried. Finally, always finish with freshly grated Parmesan. It brings everything together beautifully. Pro Tips Perfect Pasta Cooking: Always cook your rigatoni in salted water to enhance flavor. Aim for al dente texture to ensure the pasta holds up in the sauce. Enhance the Flavor: Use high-quality Italian sausage for richer flavor. You can also add a pinch of red pepper flakes for a touch of heat! Thickening the Sauce: If your sauce is too thin, simmer it longer to reduce. Alternatively, add a bit of grated cheese to help thicken it. Garnishing Wisely: For a fresh touch, always garnish with fresh basil right before serving. It adds color and a burst of aroma! {{image_2}} You can swap out the Italian sausage for plant-based sausage. Many brands offer tasty options. Look for ones made from soy or pea protein. They provide a similar flavor and texture. This change makes the dish friendly for vegetarians. You can still enjoy all the rich flavors of sun-dried tomatoes and cream. Use the same cooking steps. Cook the plant-based sausage just like the meat version. It will create a satisfying meal for everyone. Rigatoni works great, but you can try other pasta types. Penne, fusilli, or even farfalle add fun shapes. Each pasta holds the sauce differently. Choose a pasta that you love or have on hand. Just remember to cook it until al dente. This ensures your pasta stays firm and tasty. Adding veggies is a simple way to boost nutrition. Spinach, zucchini, or bell peppers are great choices. You can toss them in while cooking the sausage. This will give them time to soften. If you prefer a more vibrant dish, add cherry tomatoes. They’ll provide extra flavor and color. Feel free to mix in any vegetables you like. They will enhance the meal and keep it fresh. To keep your Sun-Dried Tomato Sausage Rigatoni fresh, place it in an airtight container. Make sure to let it cool down to room temperature first. This step helps prevent moisture build-up that can lead to soggy pasta. Store the container in the fridge, where it will last for about 3-4 days. Always label it with the date you made it, so you know when to eat it. When you’re ready to enjoy your leftovers, reheating them carefully is key. You can use the microwave or stovetop. If using a microwave, place your pasta in a bowl, add a splash of water, and cover it. Heat in short bursts and stir often to avoid hot spots. If using the stovetop, add a bit of broth or cream to a skillet over low heat. Stir until heated through, keeping it creamy and flavorful. If you want to save your rigatoni for longer, freezing is a great option. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. Your rigatoni can stay good in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating it. To change the serving size, you can easily scale the ingredients. If you need more servings, simply multiply each ingredient by the number of servings you want. For fewer servings, divide the amounts by the same number. For example, if you want to serve six, multiply each amount by 1.5. Keep in mind that cooking times may vary slightly, so watch your pasta and sauce closely. Yes, you can use other cheeses based on your taste. Mozzarella adds a nice stretch, while goat cheese brings a tangy flavor. Feta can add a salty kick, and ricotta makes it creamy. Just remember to adjust the amount to keep the dish balanced. Grated cheese melts well, so feel free to mix and match! This dish pairs well with a fresh salad. A simple mixed greens salad with a light vinaigrette works great. Garlic bread is also a wonderful side, adding a crunchy texture. For a heartier option, serve it with roasted vegetables or a side of steamed broccoli. You can even top it with extra basil for a fresh touch. This blog post covered how to make a delicious Sun Dried Tomato Sausage Rigatoni. We explored key ingredients and how fresh items make a big difference. I shared step-by-step cooking tips for making the best pasta and sauce. You can also find fun variations and smart storage tips. Always try to adjust the recipe to fit your taste. Use this guide to enjoy great meals with ease. Cooking can be fun and rewarding. Now, get in the kitchen and make this tasty dish!

Sun-Dried Tomato Sausage Rigatoni

A delicious pasta dish featuring rigatoni, Italian sausage, sun-dried tomatoes, and a creamy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 300 g rigatoni pasta
  • 200 g Italian sausage, casings removed
  • 100 g sun-dried tomatoes, chopped
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 200 ml chicken or vegetable broth
  • 100 ml heavy cream
  • 1 teaspoon dried Italian herbs (oregano, basil)
  • 50 g grated Parmesan cheese, plus extra for serving
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  • In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes.
  • Stir in the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
  • Add the chopped sun-dried tomatoes and stir to combine with the sausage mixture. Cook for 2 minutes to release the flavors.
  • Pour in the chicken or vegetable broth and bring to a simmer. Allow it to reduce for about 5 minutes. Stir in the heavy cream and dried Italian herbs, then let it simmer for another 3-4 minutes until the sauce thickens slightly.
  • Add the drained rigatoni to the skillet. Toss to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
  • Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well until everything is combined and creamy.
  • Plate the rigatoni and sprinkle extra Parmesan cheese on top. Garnish with fresh basil leaves for a burst of color and flavor.

Notes

Add more pasta water if the sauce is too thick.
Keyword creamy sauce, pasta, sausage, sun-dried tomatoes