Creamy Italian Sausage Rigatoni
A comforting dish featuring rigatoni pasta tossed in a creamy sauce with Italian sausage, perfect for family gatherings.
Ingredients
Pasta and Sauce Ingredients
- 12 oz rigatoni pasta The tubular shape holds sauce beautifully.
- 1 lb Italian sausage (sweet or spicy) Opt for ground sausage for ease; or use links, just remove the casing!
- 1 cup heavy cream For that luscious creaminess; can substitute with half-and-half for a lighter option.
- 1 cup chicken broth Use homemade if you have it; otherwise, store-bought works fine.
- 1 cup grated Parmesan cheese Freshly grated enhances flavor and melts better.
- 2 cloves garlic, minced Adds wonderful aromatic flavor.
- 1 medium onion, diced Sweet and colorful addition.
- to taste salt & pepper Always essential.
- for garnish fresh basil or parsley Brings brightness and color to your dish.
Instructions
Preparation
- Boil salted water in a large pot and cook the rigatoni according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
- In a large skillet over medium heat, add the Italian sausage. Use a wooden spoon to break it apart while it cooks, allowing it to brown and release its savory oil (about 5-7 minutes).
- Push the cooked sausage to one side of the skillet, and add the diced onion. Sauté until translucent, then stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and heavy cream. Stir gently to combine, letting the sauce simmer for about 5 minutes to thicken.
- Gradually add the grated Parmesan cheese, stirring until melted and creamy. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
- Add the drained rigatoni into the skillet, tossing everything together gently until the pasta is well coated in the delicious sauce.
- Taste your dish and season with salt and pepper. Garnish with fresh basil or parsley before serving warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can freeze this dish, but the texture may change slightly. Reheat gently in a saucepan over medium heat, adding a dash of cream or broth to bring it back to life.