Creamy Sausage Rigatoni
This creamy sausage rigatoni is a comforting and hearty pasta dish that combines savory Italian sausage with a rich and creamy sauce. Perfect for a weeknight dinner or a cozy family meal!
Equipment
- 1 large pot for boiling pasta
- 1 large skillet or frying pan
- 1 colander
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 ounces rigatoni pasta
- 1 pound Italian sausage Mild or spicy, based on preference.
- 1 medium onion Diced.
- 3 cloves garlic Minced.
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- for garnish fresh parsley Chopped.
- 2 tablespoons olive oil
Instructions
- In a large pot, bring water to a boil and add a pinch of salt. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for another minute, being careful not to burn it.
- Remove the sausage from its casing and add it to the skillet. Break it apart with a wooden spoon and cook until browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly for about 2-3 minutes.
- Stir in the heavy cream, Italian seasoning, salt, and pepper. Let the sauce simmer for another 3-4 minutes until it thickens slightly.
- Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the creamy sausage sauce.
- Remove from heat and stir in the grated Parmesan cheese until melted and well combined.
- Serve immediately, garnished with fresh parsley.
Notes
You can substitute turkey sausage for a lighter option. For added flavor, consider adding spinach or sun-dried tomatoes to the sauce just before serving. This dish can be stored in the refrigerator for up to 3 days. Reheat on low heat, adding a splash of cream or broth if needed to loosen the sauce.