Description
A rich and comforting pasta dish made with rigatoni, savory Italian sausage, garlic, onion, and a silky Parmesan cream sauce. It comes together quickly and delivers bold, satisfying flavor in every bite.
Ingredients
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess grease if needed.
- Add the chopped onion to the skillet and cook until softened, about 3 to 4 minutes.
- Stir in the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth and let it simmer for 2 to 3 minutes to reduce slightly.
- Add the heavy cream, Italian seasoning, and red pepper flakes if using. Stir well to combine.
- Mix in the grated Parmesan cheese and cook until the sauce thickens to a creamy consistency.
- Add the cooked rigatoni to the skillet and toss until the pasta is fully coated in the sauce.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Use spicy Italian sausage for a hotter version of the dish.
- Spinach, mushrooms, or sun-dried tomatoes make great add-ins.
- Half-and-half can be used instead of heavy cream for a lighter sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of milk or broth when reheating to loosen the sauce.
- Freezing is possible, but the cream sauce may separate when thawed and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 950
- Sugar: 3g
- Sodium: 1430mg
- Fat: 57g
- Saturated Fat: 26g
- Unsaturated Fat: 28g
- Trans Fat: 1g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 175mg
