The Best One Pot Pasta I've Made All Year...

By Brian Lagerstrom · 30 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. Heat a generous drizzle of olive oil in a Dutch oven over medium-high. Add the sausage and brown it, crumbling it as finely as possible, until nearly cooked.
3. Add the grated onion, minced garlic, Calabrian chilies and half the salt. Cook 2 to 3 minutes until softened.
4. Add the crushed tomatoes, water, remaining salt and sugar. Stir and bring to a simmer.
5. Stir in the rigatoni so it is fully submerged.
6. Bake uncovered for 20 minutes, stirring every 5 minutes.
7. Carefully take the pot out of the oven. Stir in the basil, cream and Parmesan, then taste and adjust the salt. Let it rest at least 10 minutes.
8. Serve topped with grated Parmesan, red pepper flakes, cracked black pepper and a drizzle of olive oil.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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