Ingredients
- 300g rigatoni or penne pasta
- 400g Italian sausages
- 1 can chopped tomatoes
- 2 garlic cloves, minced
- 50g Parmesan cheese, grated
Optional:
- Fresh basil leaves
- Chili flakes
- Olive oil
- Black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- While the pasta cooks, remove the sausage meat from the casings if needed.
- Heat a large skillet over medium heat and cook the sausage meat until browned and slightly crispy.
- Add the minced garlic and stir for about 1 minute until fragrant.
- Pour in the chopped tomatoes and simmer for 8–10 minutes until the sauce thickens slightly.
- Drain the pasta, reserving a small amount of pasta water.
- Add the cooked pasta to the skillet and toss everything together.
- Stir in Parmesan cheese and a splash of reserved pasta water if needed.
- Garnish with basil and extra Parmesan before serving.
Notes
- Use high-quality Italian sausage for the best flavor.
- Reserved pasta water helps create a silky sauce.
- Whole wheat pasta can be used for extra fiber.
- Add spinach or mushrooms for a vegetable variation.
- Freshly grated Parmesan melts better than pre-shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: High-Protein