It's the weekend, a time when ActiveRainers share various recipes with the community, and with the BananaTUDES! group. By the way, I just looked back to see if I'd shared a specific recipe previously and I realized we have been posting weekend recipes since July 2025 - eight months already! How time flies!
This recipe is one I made just for us, not for a special occasion. I used my own homemade linguine but you can use any kind of pasta that you like. I also served with my own homemade ciabatta bread but you can serve with any bread (or none if you're not a bread person).
Ingredients
- 8 oz rigatoni pasta, or your favorite pasta shape
- 2 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 lb spicy Italian sausage, casings removed
- salt and pepper to taste
- 5 cloves garlic, sliced or minced
- 2 Tbsp tomato paste
- 2 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 14.5 oz can fire roasted diced tomatoes
- 1/4 cup reserved pasta water (I never use this)
- 1/2 cup grated parmesan (I don't add to the recipe, but just use parm when serving)
Directions
1. Boil your pasta in salted water; reserve 1/4 cup of pasta water for sauce before draining if you want to use the extra water.
2. While pasta cooks, make sauce. In large deep sauce pan over medium heat add olive oil and butter and warm until butter is fully melted.
3. Add sausage to pan and season with salt and pepper. Cook until browned, breaking up sausage as it cooks.
4. Add garlic and cook until just fragrant about a minute.
5. Add tomato paste, basil and red pepper. Cook, stirring occasionally for about 2-3 minutes until color deepens.
6. Deglaze pan with wine and cook for about 4-5 minutes until wine is mostly evaporated (didn't take that long)
7. Add diced tomatoes and cream and simmer 5-6 minutes until slightly thickened.
8. Add cooked pasta, reserved pasta water and cheese and toss to combine. Cook 2-3 more minutes until thick and glossy.
That's it! This is one of my favorite pasta dishes. Well, I have quite a few, but I do enjoy this one. Especially when served with a glass of cabernet or zinfandel.
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