Creamy Sausage Rigatoni
A rich and comforting pasta dish featuring tender rigatoni tossed in a creamy sauce with savory Italian sausage, garlic, and Parmesan cheese. Perfect for a weeknight dinner or special occasion.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden spoon or spatula
- colander
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 12 oz rigatoni pasta
- 1 lb Italian sausage mild or spicy, casings removed
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente, then drain.
- Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, breaking it up with a spoon.
- Add onion and sauté until translucent, about 3–4 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add Parmesan cheese and crushed red pepper flakes (if using). Stir until the sauce thickens slightly.
- Season with salt and black pepper to taste.
- Toss cooked rigatoni in the sauce until fully coated.
- Garnish with fresh parsley before serving.
Notes
Nutrition Facts (per serving, serves 4):
- Calories: 560 kcal
- Protein: 25 g
- Carbohydrates: 45 g
- Fat: 30 g
- Saturated Fat: 15 g
- Cholesterol: 85 mg
- Sodium: 780 mg
- Fiber: 3 g
- Sugar: 4 g