Prepare to embark on a mouthwatering journey that will transform your ordinary pasta night into an extraordinary culinary experience! Pasta alla Zozzona is the secret weapon of Italian comfort food that combines the rich, bold flavors of Italian sausage with a creamy, tomato-infused sauce that will make your taste buds dance with joy. This isn't just another pasta recipe - it's a hearty, indulgent dish that promises to become your new favorite go-to meal that'll have everyone at the dinner table begging for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces rigatoni
- 1 pound Italian sausage, casings removed
- 1 can (14 ounces) diced tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Add the rigatoni to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1 cup of pasta water before draining.
- While the pasta is cooking, heat a large skillet over medium-high heat. Remove the casings from the Italian sausage and crumble the meat into the skillet.
- Cook the sausage, breaking it into small pieces with a wooden spoon, until it's fully browned and no pink remains, about 6-7 minutes.
- Add the canned diced tomatoes to the skillet with the sausage. Stir and let the mixture simmer for 3-4 minutes to allow the flavors to meld together.
- Reduce the heat to medium-low and pour in the heavy cream. Stir to combine and create a creamy sauce with the sausage and tomatoes.
- Drain the cooked rigatoni and add it directly to the skillet with the sausage and tomato cream sauce.
- Toss the pasta in the sauce, adding some reserved pasta water if needed to help the sauce coat the rigatoni evenly.
- Sprinkle the grated Parmesan cheese over the pasta and stir to incorporate.
- Season with salt and freshly ground black pepper to taste. If the sauce seems too thick, add a bit more reserved pasta water.
- Remove from heat and let the pasta rest for 1-2 minutes to allow the sauce to further thicken and coat the rigatoni.
- Serve hot, garnishing with additional Parmesan cheese if desired. Pair with a crisp green salad or garlic bread for a complete meal.
Tips
- • Always reserve some pasta water before draining - it's liquid gold for creating the perfect sauce consistency! • Use fresh, high-quality Italian sausage for the most authentic flavor profile • Break the sausage into small, even pieces while cooking to ensure uniform browning • Don't rush the sausage cooking process - allow it to develop a deep, caramelized color • Use a large skillet to give yourself plenty of room for mixing the pasta and sauce • For extra richness, use full-fat heavy cream and freshly grated Parmesan • If you like a bit of heat, consider adding red pepper flakes when cooking the sausage • Let the pasta rest for a minute or two after mixing to allow the sauce to cling perfectly to the rigatoni
Nutrition Facts
Calories: 745kcal
Carbohydrates: g
Protein: 37g
Fat: g
Saturated Fat: 17g
Cholesterol: 120mg
