Description
Creamy Tomato Rigatoni with Shrimp and Sausage
Ingredients:
For the Pasta:
400g rigatoni pasta
Salt, for boiling water
For the Sauce:
2 tbsp olive oil
200g shrimp, peeled and deveined
200g Italian sausage, sliced
1 small onion, finely chopped
3 garlic cloves, minced
1 can (400g) crushed tomatoes
1 cup heavy cream
1/2 tsp chili flakes (optional)
Salt and black pepper, to taste
1/2 tsp dried oregano
1/2 tsp paprika
For Garnish:
1/2 cup grated Parmesan cheese
2 tbsp chopped parsley
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Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. Cook the Shrimp:
Heat 1 tbsp olive oil in a skillet over medium heat. Sear the shrimp for 1-2 minutes on each side until pink. Remove and set aside.
3. Cook the Sausage:
In the same skillet, add 1 tbsp olive oil and cook the sausage slices until browned. Remove and set aside with the shrimp.
4. Prepare the Sauce:
In the same skillet, sauté the onions until translucent. Add the garlic and cook for another 30 seconds.
Stir in crushed tomatoes, oregano, paprika, and chili flakes (if using). Let it simmer for 5 minutes.
Lower the heat and stir in the heavy cream. Season with salt and black pepper.
5. Combine:
Add the cooked shrimp, sausage, and pasta to the skillet. Toss everything together to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
6. Serve:
Plate the pasta and garnish with Parmesan cheese and chopped parsley. Serve immediately.