Creamy Sausage Rigatoni
Creamy Sausage Rigatoni is a deliciously rich and comforting pasta dish featuring flavorful sausage, a creamy sauce, and hearty rigatoni pasta. Perfect for a weeknight dinner, this dish is both satisfying and easy to make.
Equipment
- 1 large pot
- 1 large skillet
- 1 pasta strainer
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 12 ounces rigatoni pasta
- 1 pound Italian sausage Mild or spicy, based on preference.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste none salt
- to taste none pepper
- 2 tablespoons olive oil
- for garnish none fresh parsley, chopped
Instructions
- Begin by boiling a large pot of salted water. Add rigatoni pasta and cook according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and Italian sausage to the skillet. Break the sausage apart with a wooden spoon and cook until it’s browned and cooked through, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer. Let it cook for about 3 minutes, allowing the flavors to meld.
- Lower the heat and stir in the heavy cream and Parmesan cheese. Mix well until the cheese has melted and the sauce is smooth.
- Add the cooked rigatoni to the skillet, and stir to combine. Season with Italian seasoning, salt, and pepper to taste. Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh parsley and extra Parmesan if desired.
Notes
For a spicier kick, use hot Italian sausage instead of mild.
Feel free to add vegetables such as spinach or bell peppers for added nutrition.
This dish is best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.