Description
A quick and easy 30-minute weeknight dinner featuring tender rigatoni pasta tossed in a rich, velvety parmesan cream sauce with savory Italian sausage.
Ingredients
Scale
- 1 pound Italian sausage (mild or hot)
- 1 pound rigatoni pasta
- 1 cup heavy cream
- 3–4 cloves garlic, minced
- 1 small yellow onion, diced
- 1/2 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Water for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Add rigatoni and cook according to package directions until al dente (10-12 minutes). Reserve 1 cup of pasta water before draining, then set pasta aside.
- While pasta cooks, heat a large skillet over medium-high heat. Add Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Drain excess grease if necessary, leaving some for flavor.
- Reduce heat to medium. Add butter to the skillet with the sausage. Once melted, add diced onion and minced garlic. Sauté for 2-3 minutes until onion is translucent and garlic is fragrant.
- Pour in chicken broth to deglaze the pan, scraping up browned bits from the bottom. Simmer for 1 minute to reduce slightly.
- Add heavy cream, Italian seasoning, and red pepper flakes. Stir to combine and simmer gently for 2-3 minutes until the sauce thickens slightly. Do not let it boil vigorously.
- Add the drained rigatoni to the skillet. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to help emulsify and thin it.
- Remove skillet from heat. Stir in grated Parmesan cheese gradually until melted. Taste and adjust seasoning with salt and black pepper.
- Plate immediately, garnish with fresh parsley and extra Parmesan, and serve hot.
Notes
Do not rinse the pasta after draining; the starch helps the sauce cling. Use freshly grated Parmesan for smooth melting. Keep heat low when adding cream to prevent curdling. If the sauce breaks, add a splash of pasta water and whisk vigorously. For a lighter version, swap half the cream for milk or use turkey sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 650
- Sugar: 3
- Sodium: 900
- Fat: 45
- Saturated Fat: 20
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
Keywords: creamy rigatoni, italian sausage pasta, easy weeknight dinner, 30 minute meals, pasta recipes, comfort food