Spicy Italian Sausage and Tomato Rigatoni

• Italian Sausage

  0.5 pounds
• Rigatoni Pasta

  4 ounces
• Crushed Tomatoes

  15 ounces
• Yellow Onion

  0.5 medium
• Garlic Cloves

  2 cloves
• Olive Oil

  1 tablespoon
• Red Pepper Flakes

  0.5 teaspoon
• Fresh Basil

  0.3 cup
• Parmesan Cheese

  0.3 cup
• Chicken Broth

  0.5 cup
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

All Steps

1. 1

   Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 0.5 cup of pasta water before draining.

2. 2

   While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Remove sausage from casings (if applicable) and crumble into the hot skillet. Cook, breaking up with a spoon, until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

3. 3

   Add chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.

4. 4

   Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing flavors to meld.

5. 5

   Add the drained rigatoni to the sauce. Stir in reserved pasta water a little at a time, if needed, to achieve desired sauce consistency.

6. 6

   Remove from heat and stir in fresh basil. Season with salt and black pepper to taste.

7. 7

   Serve hot, garnished with grated Parmesan cheese.