Creamy Italian Sausage Rigatoni

Instructions

1. 1

   Finely chop the onion, mince the garlic, and finely grate the Parmesan. Remove the sausage casings if necessary.

2. 2

   Bring 3 quarts of water and the salt to a boil in a large pot. Add the rigatoni and cook for 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.

3. 3

   Meanwhile, heat a large, deep skillet over medium-high heat. Add the sausage and cook for 7–9 minutes, breaking it into small pieces, until browned and cooked through, 160°F/71°C. If there is a large pool of fat, spoon off all but about 1 tablespoon.

4. 4

   Reduce the heat to medium. Add the onion to the sausage and cook for 4–5 minutes, stirring, until softened. Stir in the garlic and oregano and cook for 30 seconds.

5. 5

   Add the crushed tomato, heavy cream, and black pepper. Bring to a gentle simmer, then reduce the heat to medium-low and simmer uncovered for 7–8 minutes, stirring occasionally, until slightly thickened.

6. 6

   Add the drained rigatoni and ¼ cup of the reserved pasta water. Toss over low heat for 1–2 minutes, until the pasta is tender and coated. Remove from the heat and stir in the Parmesan, adding more reserved pasta water a splash at a time if needed for a silky sauce. Serve immediately.