· 1 lb Mild Italian Sausage
· ½ box of Rigatoni
· 1 onion, diced
· 2 cloves Garlic, minced
· 1 can Fire Roasted Diced Tomatoes
· 1 can Tomato Sauce
· ½ cup Heavy Cream
· 1 tsp Sugar
· 1 tbsp Olive Oil
· Grated Parmesan cheese, for garnish
· Basil, for garnish
1. On a large skillet, cook sausage over medium-high until browned throughout. Set aside on a plate to drain any excess fat. In the same pan, add olive oil and onions and cook until translucent. Then, add garlic and cook another ~1 minute or until fragrant.
2. Add diced tomatoes, tomato sauce and sugar. Stir to combine. Reduce to medium heat and allow to simmer, stirring occasionally.
3. While sauce is cooking, boil water and cook pasta according to package instructions.
4. Once sauce has reduced slightly, add heavy cream. Drain pasta and add to sauce mixture. Toss well to combine. Serve immediately with freshly grated parmesan cheese and basil if desired.