Creamy Tomato Rigatoni with Fennel Sausage & Crispy Sage Crumbs

A cozy, creamy tomato rigatoni with savory fennel sausage, tangy sun-dried tomatoes, a splash of white wine, and buttery crispy sage breadcrumbs.

Creamy Tomato Rigatoni with Fennel Sausage & Crispy Sage Crumbs

Cook time: 35 minutes

Servings: 4

Ingredients

  • 2 tsp Salt For the pasta water
  • 1 cup Pasta water Reserved before draining
  • 12 oz Rigatoni
  • 1 tbsp Unsalted butter
  • 0.5 cup Panko breadcrumbs
  • 8 leaves Fresh sage leaves Thinly sliced
  • 1 tbsp Olive oil
  • 1 medium Yellow onion Finely diced
  • 1 lb Fennel Italian sausage Casings removed if needed
  • 0.25 tsp Red pepper flakes Optional
  • 2 tbsp Tomato paste
  • 14.5 oz Crushed tomatoes One can
  • 0.25 tsp Black pepper
  • 0.33 cup Dry white wine
  • 3 cloves Garlic Minced
  • 0.33 cup Sun-dried tomatoes Drained and chopped; oil-packed
  • 0.5 cup Parmesan cheese Finely grated
  • 0.5 cup Heavy cream

Instructions

  1. Bring a large pot of water to a boil. Salt it, then cook the rigatoni until just al dente according to the package directions. Before draining, reserve 1 cup of pasta water.
  2. While the pasta cooks, melt the butter in a small skillet over medium heat. Add the panko and sliced sage; cook, stirring often, until golden and crisp, about 3–4 minutes. Transfer to a plate.
  3. Heat the olive oil in a large skillet over medium heat. Add the fennel Italian sausage, breaking it into small pieces, and cook until browned and cooked through, about 6–8 minutes. Add the diced onion and cook until softened, about 4 minutes.
  4. Stir in the sun-dried tomatoes and garlic and cook for 1 minute. Pour in the white wine and simmer until reduced by about half, 2–3 minutes. Stir in the tomato paste, crushed tomatoes, black pepper, and red pepper flakes, if using. Simmer gently for 8 minutes.
  5. Lower the heat and stir in the heavy cream. Add the drained rigatoni and ½ cup of the reserved pasta water; toss until the pasta is coated and the sauce clings to it. Stir in the Parmesan. Add a little more reserved pasta water if needed, then taste and adjust seasoning.
  6. Divide the pasta among bowls and finish with the crispy sage breadcrumbs. Serve right away.
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