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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Dice the shallot and mince the garlic.
Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned and cooked through, breaking it apart with a spoon.
Add diced shallot and minced garlic to the skillet. Sauté until fragrant and the shallot is translucent.
Add cherry tomatoes, oregano, thyme, parsley, salt, and pepper to the skillet. Cook until tomatoes are softened.
Stir in pesto rosso, chicken broth, and heavy cream. Cook until the sauce is well combined and heated through.
Cook rigatoni according to package instructions until al dente. Reserve 3/4 cup of pasta water before draining.
Add cooked rigatoni to the skillet with the sauce. Stir in reserved pasta water to reach desired sauce consistency.
Season with red pepper flakes and grated Parmesan before serving.
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Use basil-flavored olive oil for an extra layer of flavor.
Can I use a different type of pasta?
Yes, you can substitute rigatoni with any pasta of your choice.
Is there a substitute for pesto rosso?
You can use regular pesto if pesto rosso is unavailable.
How can I make this dish spicier?
Add more red pepper flakes to increase the spice level.
Can I make this dish vegetarian?
Yes, omit the sausage and use vegetable broth instead of chicken broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
