Creamy Sausage Rigatoni
A comforting and delicious pasta dish combining savory sausage and creamy sauce, perfect for family gatherings or cozy nights in.
Ingredients
Pasta and Sausage
- 12 oz rigatoni pasta The ridges hold onto the sauce beautifully.
- 1 lb Italian sausage (mild or spicy) Choose your favorite blend; the flavor is key!
Aromatics and Sauce
- 1 medium onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Use fresh for the best aroma.
- 1 cup heavy cream This gives the sauce its signature creaminess.
- 1 cup chicken or vegetable broth For flavor and to loosen up the pasta.
- 1 cup grated Parmesan cheese A delightful finishing touch that adds umami.
- to taste Salt and pepper Essential for seasoning.
- for garnish Fresh parsley, chopped Adds a pop of color and freshness.
Instructions
Preparation
- Start by boiling a large pot of salted water. Once it's at a rolling boil, add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving about a cup of pasta water.
Cooking
- In a large skillet over medium heat, add the Italian sausage. As it cooks, break it apart with a wooden spoon, allowing the rich flavors to develop. Cook until browned, about 5-7 minutes.
- Toss in the diced onion and garlic, stirring occasionally. The onions should turn translucent and fragrant.
- Pour in the chicken or vegetable broth and heavy cream. Stir well, allowing the sauce to simmer gently for about 5 minutes until it thickens slightly.
- Add the cooked rigatoni to the skillet, mixing gently. If the sauce is too thick, you can add some reserved pasta water to achieve your desired consistency.
- Stir in the grated Parmesan cheese, allowing it to melt into the sauce, creating a rich, creamy finish. Season with salt and pepper to taste.
Serving
- Serve hot, garnished with fresh parsley for an extra touch of color and flavor.
Notes
Feel free to swap spinach with kale for a stronger flavor, or use gluten-free pasta for a healthier option. Leftovers can be stored in the fridge for up to 3 days.