Description
A rich and comforting weeknight pasta dish featuring browned Italian sausage, a creamy parmesan sauce, and al dente rigatoni, ready in under 30 minutes.
Ingredients
Scale
- 1 pound (450g) Rigatoni Pasta
- 1 pound (450g) Italian Sausage (sweet or hot)
- 1 cup (240ml) Heavy Cream
- 3–4 cloves Garlic, minced
- 1 medium Onion, diced
- 1/2 cup (120ml) Chicken Broth (low-sodium)
- 1/2 cup (50g) Parmesan Cheese, grated
- 1/4 cup Fresh Basil, chopped
- 1 tablespoon Olive Oil
- 1/2 teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions, reducing time by 1-2 minutes for al dente texture. Reserve some pasta water before draining.
- While water heats, heat olive oil in a large skillet over medium-high heat. Add Italian sausage (sliced or crumbled) and brown thoroughly, breaking up chunks. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
- In the same skillet, sauté diced onions for 3-4 minutes until softened. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits. Simmer for 1 minute, then reduce heat to medium-low and stir in heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
- Add the cooked rigatoni and browned sausage back into the skillet. Toss to combine. Add reserved pasta water if the sauce is too thick.
- Remove pan from heat. Stir in grated parmesan cheese until melted. Season with salt and pepper to taste.
- Garnish with fresh chopped basil and extra parmesan. Serve immediately.
Notes
Do not rinse the cooked pasta; the starch helps the sauce cling. If the sauce separates, add a splash of cold pasta water and whisk vigorously. For a lighter version, substitute heavy cream with Greek yogurt and milk, adding yogurt off the heat to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 4
- Sodium: 900
- Fat: 45
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: creamy rigatoni, italian sausage pasta, weeknight dinner, 30 minute meals, comfort food, pasta recipes