Description
A rich and comforting one-pan creamy sausage rigatoni made with tender pasta, savory Italian sausage, garlic, onion, cream, and Parmesan cheese. This quick 30-minute dinner is satisfying, flavorful, and perfect for busy weeknights.
Ingredients
- 250 g rigatoni pasta
- 300 g Italian sausage, casings removed
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream (240 ml)
- 1/2 cup chicken broth (120 ml)
- 1 cup grated Parmesan cheese (about 90 g)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1/2 cup reserved pasta water (120 ml)
- Fresh parsley, chopped, for garnish
Instructions
- Bring a pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large pan, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart, until browned and fully cooked.
- Add the chopped onion and cook until softened. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Pour in the chicken broth and let it simmer briefly, scraping up any browned bits from the pan.
- Add the heavy cream, Italian seasoning, and red pepper flakes. Let the sauce simmer gently until it begins to thicken.
- Stir in the Parmesan cheese until melted and smooth.
- Add the cooked rigatoni to the pan and toss to coat. Add a splash of the reserved pasta water as needed to loosen the sauce.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- Use penne, ziti, or another short pasta if rigatoni is unavailable.
- For a lighter version, substitute the sausage with ground chicken or turkey.
- Add spinach, mushrooms, or sun-dried tomatoes for extra flavor and texture.
- To make it spicier, increase the red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or broth to restore the creamy texture.
- This dish is best served fresh, as cream sauces can change texture after freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 804
- Sugar: 5 g
- Sodium: 1106 mg
- Fat: 52 g
- Saturated Fat: 25 g
- Unsaturated Fat: 26 g
- Trans Fat: 0.4 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 161 mg
