Description
A creamy and flavorful pasta dish made with rigatoni, Italian sausage, and a rich cream sauce.
Ingredients
Scale
- 12 oz rigatoni pasta
- 8 oz Italian sausage, casing removed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook Sausage: In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it into small pieces. Cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
- Sauté Vegetables: In the same skillet, add more olive oil if needed. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in garlic and red pepper flakes, cooking for an additional minute.
- Make the Sauce: Pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese and reserved pasta water. Stir until the cheese has melted and the sauce thickens. Season with salt and pepper to taste.
- Combine and Serve: Add the cooked rigatoni and sausage back into the skillet. Toss everything together so the pasta is well coated in the sauce. Garnish with fresh parsley and more Parmesan cheese if desired.
Notes
- Spice Level: Adjust the red pepper flakes to your preferred spice level.
- Cheese: For extra flavor, try a blend of Parmesan and Pecorino Romano.
- Consistency: If the sauce is too thick, add more reserved pasta water for desired consistency.
- Sausage Variations: Experiment with spicy or sweet Italian sausage based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate