Description
A comforting pasta dish perfect for chilly evenings, featuring a rich sauce, tender rigatoni, and flavorful Italian sausage.
Ingredients
Scale
- 12 ounces rigatoni pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage (chicken or turkey sausage for a lighter option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Boil a large pot of salted water. Add the rigatoni and cook according to package instructions until al dente, usually around 10-12 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for about 5-7 minutes, or until browned and cooked through.
- Toss in the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer gently for about 5 minutes.
- Add the cooked rigatoni to the skillet, tossing everything together until the pasta is fully coated in the creamy sauce. Sprinkle in the Italian seasoning, salt, and pepper.
- Stir in the grated Parmesan cheese, letting it melt into the sauce.
- Serve immediately, garnished with fresh basil or parsley.
Notes
Feel free to customize with different types of sausage or additional vegetables for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg