Rigatoni with Creamy Tomato & Italian Sausage Sauce

Bring a large pot of generously salted water to a boil. Cook the rigatoni according to package instructions until al dente, about 12–14 minutes. Drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausages and cook for about 5 minutes, turning occasionally, until lightly browned.

Transfer the sausages to a cutting board. Lower the heat slightly if needed.

In the same pan, add the chopped onion and garlic. Sauté for about 5 minutes, stirring often, until soft and fragrant.

Slice the sausages and return them to the pan. Add the tomato purée and salt, stirring to combine. Cover and let the sauce simmer gently for 10 minutes.

Stir in the cream, black pepper, optional extra pepper, and chopped parsley. Cook for another 2–3 minutes, until the sauce becomes smooth and creamy.

Add the cooked rigatoni to the sauce and toss gently until the pasta is evenly coated.

Serve immediately, finished with grated Parmesan cheese.