DescriptionCreamy Sausage Rigatoni combines tender pasta with savory Italian sausage in a rich, tomato-based cream sauce, accented with garlic and Parmesan. It’s a comforting, hearty dish perfect for any dinner night!
Creamy Sausage Rigatoni
DescriptionCreamy Sausage Rigatoni combines tender pasta with savory Italian sausage in a rich, tomato-based cream sauce, accented with garlic and Parmesan. It’s a comforting, hearty dish perfect for any dinner night!
Ingredients
Scale
- 12 ozrigatoni pasta
- 1 tbspolive oil
- 1lbItalian sausage, casings removed
- 1/2 cuponion, chopped
- 3clovesgarlic, minced
- 1/2 tspfennel seeds (optional for extra flavor)
- 1/4 tspred pepper flakes
- 1/4 cuptomato paste
- 1 cupchicken broth
- 3/4 cupheavy cream
- 1/2 cupgrated Parmesan cheese, plus extra for garnish
- Salt and pepper, to taste
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the PastaBring a large pot of salted water to a boil. Add rigatoni and cook until al dente, according to package directions. Drain, reserving 1/2 cup of pasta water.
- Prepare the SauceIn a large skillet, heat olive oil over medium heat. Add chopped onions and cook until soft, about 5 minutes. Add Italian sausage, breaking it into pieces as it cooks, until browned, about 6-8 minutes. If desired, drain excess grease.
- Season and SimmerAdd garlic, fennel seeds, red pepper flakes, and tomato paste. Cook for another 1-2 minutes. Pour in chicken broth and bring to a simmer, allowing the mixture to reduce slightly.
- Finish the SauceReduce heat to medium-low and stir in the heavy cream, then let the sauce simmer until it thickens, about 5 minutes. Gradually add the reserved pasta water until the sauce reaches your desired consistency.
- Combine and ServeAdd the cooked rigatoni to the sauce, stirring to coat evenly. Mix in Parmesan cheese and adjust seasoning with salt and pepper. Garnish with extra Parmesan and fresh parsley or basil before serving.
Notes
For a less spicy dish, omit red pepper flakes.
Save leftover pasta in an airtight container for up to 3 days; reheat gently on the stove with a splash of cream to keep it saucy.
