Creamy Sausage Rigatoni
A quick and creamy pasta dish featuring rich sauce and flavorful sausage, perfect for weeknight dinners.
Ingredients
For the Pasta
- 12 oz rigatoni pasta Cook according to package instructions.
- 1 tbsp olive oil Used for sautéing.
For the Sauce
- 1 lb Italian sausage Can be mild or spicy.
- 3 cloves garlic, minced Adds aromatic flavor.
- 1 cup heavy cream Creates the creamy sauce.
- 1 cup chicken broth Add to help create the sauce.
- 1 cup grated Parmesan cheese For flavor and creaminess.
- 1 tsp Italian seasoning Seasoning for the sauce.
- to taste Salt and pepper Season to your preference.
- to taste Fresh basil or parsley For garnish.
Instructions
Cooking the Pasta
- Boil water in a large pot with a pinch of salt and cook the rigatoni according to package instructions until al dente. Drain and set aside.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat.
- Add the Italian sausage, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add minced garlic and sauté for about 1 minute, until fragrant.
- Lower the heat, add heavy cream and chicken broth. Mix well and bring to a gentle simmer.
- Stir in grated Parmesan, Italian seasoning, salt, and pepper until the sauce is smooth and creamy.
- Toss the cooked rigatoni into the sauce, ensuring every noodle is coated. If the sauce seems too thick, add a splash more chicken broth.
Serving
- Plate the rigatoni, sprinkle with fresh basil or parsley, and add more Parmesan if desired.
Notes
For variations, try using ground turkey for a leaner dish, add greens like spinach or kale, or include red pepper flakes for heat. Leftovers can be reheated with a splash of cream.