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.
Step-by-Step Guide
Begin by preparing all ingredients: chop the onion, mince the garlic, slice the sausage, and peel the shrimp. This mise en place is crucial for a smooth cooking process. Use a large, deep skillet or Dutch oven to build the entire sauce, as this allows you to cook the proteins and sauce sequentially in one pan, maximizing flavor.
When cooking the pasta, ensure the water is as salty as seawater. The reserved starchy pasta water is your secret weapon for adjusting the sauce’s consistency later. While the pasta cooks, start searing the shrimp. Do not overcrowd the skillet to get a good sear, and remember they will cook again in the sauce, so slight undercooking is fine. Follow with the sausage to render its flavorful fat.
For the sauce base, sauté the onions until soft and sweet, then add garlic briefly to avoid bitterness. After adding the crushed tomatoes and dried spices, let the sauce simmer to cook out the raw tomato taste and concentrate the flavors. The final step is to lower the heat before adding the cream to prevent curdling. Gently fold in the pasta, shrimp, and sausage, adding pasta water as needed to create a silky, cohesive sauce that clings to the rigatoni.
Serving Suggestions
This rich pasta is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed with lemon vinaigrette to cut through the creaminess. For a true restaurant-style touch, offer extra grated Parmesan and chili flakes at the table. A slice of warm, crusty garlic bread is perfect for sopping up the remaining sauce. Pair with a medium-bodied white wine like Pinot Grigio or a light red like Chianti.
How-to Summary
Boil salted water and cook rigatoni al dente, reserving pasta water. In a large skillet, sear shrimp and set aside, then brown sausage slices and set aside. In the same pan, sauté onion and garlic. Add crushed tomatoes and dried spices, simmering for 5 minutes. Lower heat, stir in heavy cream, and season. Combine cooked pasta, shrimp, and sausage with the sauce, thinning with pasta water if needed. Garnish with Parmesan and parsley.
Frequently Asked Questions
Can I use a different type of pasta? Yes. Penne, ziti, or fusilli are excellent substitutes as their shapes hold creamy sauces well.
How can I make this dish less rich? Substitute half the heavy cream with whole milk or evaporated milk. You can also reduce the cream to 1/2 cup.
Can I prepare this ahead of time? You can prep components ahead, but combine and reheat gently just before serving, as the pasta can absorb the sauce and become dry.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of water, milk, or broth to revive the sauce.
Can I use frozen shrimp? Absolutely. Thaw completely in the refrigerator and pat them very dry with paper towels before searing to ensure proper browning.
Common Mistakes to Avoid
- Overcooking the shrimp initially, which will make them rubbery when added back to the sauce.
- Adding the cream to the sauce while it is still at a high simmer, which can cause it to curdle or separate.
- Skipping the step of reserving starchy pasta water, which is essential for adjusting sauce consistency.
- Underseasoning the pasta water, resulting in bland pasta that the sauce cannot fully compensate for.
- Crowding the pan when searing the shrimp and sausage, which steams them instead of creating flavorful browning.
Conclusion
This Creamy Tomato Rigatoni with Shrimp and Sausage is a decadent yet approachable dish that combines the best of land and sea. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality pasta at home. The key lies in building layers of flavor in one pan and using the simple technique of pasta water to perfect the sauce’s texture. It’s a versatile recipe that promises a comforting and impressive meal for any occasion.