Ingredients :
- Salt
- 1 pound rigatoni or other small pasta
- 1 pound ground Italian sausage
- 1 can fire-roasted diced tomatoes undrained
- 1 tablespoon minced fresh basil leaves plus more for garnish, or ½ teaspoon dried
- 1 cup heavy cream
Directions :
- In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add rigatoni and cook until al dente, stirring often, about 12 minutes. Drain well.
- Meanwhile, in a large skillet over medium heat, add sausage and cook, breaking it into small pieces with a wooden spoon, until browned, about 5 to 7 minutes. Drain fat if desired.
- Stir in tomatoes and their juice and basil and cook until juices are heated through, about 3 minutes longer.
- Stir in heavy cream and simmer 3 minutes. Add pasta and toss to coat, then season to taste with salt. Garnish with more fresh basil leaves if desired.
