- 1 pound hot Italian sausage, loose
- 1 small yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons butter
- 1 teaspoon Italian seasoning
- Crushed red pepper to taste
- 2 tablespoons tomato paste
- ½ cup white wine
- 14.5- ounce can diced tomatoes
- ½ cup heavy cream
- ½ cup finely grated Parmesan cheese
- ½ cup grated mozzarella cheese
- 16 ounces rigatoni
- Fresh basil, for serving
- Extra virgin olive oil
- Salt and pepper to taste
Brown the sausage:
Crumble sausage into a cold skillet. Turn heat to medium-high. Cook, occasionally turning and breaking up the sausage with your spoon, for 12-15 minutes until cooked through. Drain off excess fat if needed, leaving sausage in the skillet.
Cook the aromatics:
Add the onion to the sausage and cook over medium heat for 6-7 minutes. Add the garlic and cook for 1 minute.
Melt the butter into the skillet and add Italian seasoning and crushed red pepper to taste. Cook for 1 minute until fragrant. (I forgot to record this part, whoops.)
Simmer the sauce:
Pour in white wine and bring to a boil. Add the tomatoes and boil for 1-2 minutes. Reduce heat and simmer for 15-20 minutes as you cook the pasta. Season with salt, pepper, and a pinch of sugar (optional).
Taste the sauce and season. Stir in heavy cream and simmer for 10 minutes.
Preheat oven to 425°F.
Assemble and bake the casserole:
Spoon half of the sauce into a 9x12 baking dish. Add the cooked pasta, the rest of the sauce, and the grated Parmesan and toss to coat.
Arrange the mozzarella on top and drizzle with extra virgin olive oil. Finish with a few cracks of black pepper. Transfer to the oven for 15–20 minutes. Broil for 2–3 minutes until cheese is browned is bubbly.
Calories: 744kcal | Carbohydrates: 64g | Protein: 27g | Fat: 40g | Sodium: 926mg | Fiber: 4g | Sugar: 6g | Vitamin C: 11mg