Rigatoni with Sausage and Sriracha Tomato Cream Sauce

 

 

Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.

 

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

5 links Chicken Italian Sausage sliced into rounds

1/2 c chopped onion

2 cloves of garlic chopped

2 T sriracha sauce

3 c tomato sauce

1/4 c cream

1 T butter

1 package rigatoni pasta cooked and drained

1/2 t black pepper

1/4 c grated parmesan

1/2 c chopped fresh arugula

In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.

Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.

 

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2 responses

    • You can certainly leave the butter out, I like the classic combination of butter and cream together as well as the silky texture the butter adds, also by adding cold butter to a warm sauce at the end of cooking helps thicken the sauce slightly without adding the raw taste of flour of cornstarch.

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