12-14 ounces andouille sausage
4 ounces Parmesan cheese
4-5 sprigs of thyme
1/3 cup fresh basil leaves
1 pound uncooked rigatoni
5 cloves garlic, minced
16 ounces canned whole tomatoes
8 ounces canned diced tomatoes
1 medium yellow onion
2 tablespoons olive oil
1 stick (half cup) salted butter
1/3 cup heavy whipping cream
1 and 1/2 tablespoons Cajun seasoning
1 tablespoon red chili flakes
Salt and pepper to taste
Add 1 tablespoon of olive oil to a large sauce pan and let it get hot. Add in onions and simmer on medium high heat for 2-3 minutes. Add a pinch of salt here.
Blend your can of whole tomatoes until smooth. Set aside for later.
Add garlic to the simmering onions. Simmer together for 2 more minutes. Pour in your blended whole tomatoes. Mix in your sprigs of thyme – don’t worry about picking the thyme leaves off of the stems.
Once the mixture comes back up to a simmer, add in diced tomatoes, along with your chili flakes, salt, and pepper. Mix together and simmer on medium low, covered, for 1-2 hours.
Once tomato sauce is almost complete, boil some water in preparation for the rigatoni. Salt the water generously. Cook rigatoni according to package instructions.
While the pasta is cooking, slice up your Parmesan cheese, slice basil leaves, and slice sausage into bite-sized pieces. Cook sausage in frying pan with 1 tablespoon of oil until it gets a bit charred. This can take up to 7 minutes. Season the sausage with the Cajun seasoning. Once completed, set aside.
Once everything is ready to go, add all of the butter into the tomato sauce and let it melt, stirring occasionally. Once butter has melted, add in about 2/3 of your shredded Parmesan cheese and let that melt. Once melted, add your heavy cream into the sauce and stir.
Right before serving, add your basil leaves into the tomato sauce. (Make sure to pick out the sprigs of thyme. They have now done their job!)
Add in andouille sausage, your cooked pasta, and serve! Once plated, sprinkle the top of your dish with some of your extra Parmesan cheese!