Description
A rich and comforting pasta dish featuring creamy sauce, flavorful Italian sausage, and tender rigatoni, perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 1 pound Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup fresh basil, torn or chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Stir occasionally until browned and fully cooked, about 7-8 minutes. Remove the sausage from the skillet and set it aside.
- In the same skillet, add another tablespoon of olive oil and sauté the diced onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze it. Let it simmer for 2-3 minutes to reduce slightly.
- Lower the heat and stir in the heavy cream, ensuring it’s well combined with the broth. Add the grated Parmesan cheese and stir until melted and smooth.
- Season with salt, pepper, and crushed red pepper flakes to taste. Adjust seasoning based on your preference.
- Return the cooked sausage to the skillet and stir to coat it with the creamy sauce.
- Gently fold in the cooked rigatoni, adding a splash of reserved pasta water if the sauce feels too thick.
- Let the pasta simmer in the sauce for 2-3 minutes, stirring occasionally, until everything is heated through.
- Top with fresh basil before serving. Enjoy!
Notes
[“Cook the pasta al dente to ensure it holds its shape and doesn’t become mushy.”, ‘Reserve pasta water to thin the sauce and help it cling to the rigatoni.’, ‘Use fresh Parmesan for a creamy texture.’, ‘Adjust spices to taste, starting with less crushed red pepper if unsure.’, ‘Let the cream and cheese blend slowly for a silky, rich sauce.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 550
- Sugar: 3
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 20
Keywords: Creamy pasta, Italian sausage, rigatoni recipe, easy dinner, comfort food, family-friendly, quick meal