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Creamy Italian Sausage Rigatoni

A comforting and delicious pasta dish that combines savory Italian sausage with a rich, creamy sauce, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 12 oz rigatoni pasta Can substitute with penne or fusilli.
  • 1 lb Italian sausage Use spicy or mild according to preference.
  • 1 cup heavy cream For creaminess.
  • 2 cloves garlic, minced Enhances flavor.
  • 1 cup Parmesan cheese, grated For rich flavor and thickness.
  • to taste salt and pepper Adjust to taste.

Method
 

Preparation
  1. Boil a pot of salted water and cook the rigatoni until al dente, about 10-12 minutes, stirring occasionally.
  2. While the pasta cooks, heat a large skillet over medium heat and crumble the Italian sausage into the skillet. Cook until browned and cooked through.
  3. Add minced garlic to the skillet and cook for an additional 1-2 minutes.
Sauce Preparation
  1. Lower the heat and pour in the heavy cream, stirring to combine. Let it simmer for a few minutes.
  2. Add grated Parmesan cheese and any desired spices like salt and pepper, mixing until the sauce thickens slightly.
Combining and Serving
  1. Drain the rigatoni and toss it in the skillet with the sauce, ensuring each piece is well-coated.
  2. Serve in bowls or on plates, garnishing with extra Parmesan cheese and fresh basil or chopped parsley if desired.

Notes

To store leftovers, cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days. Can freeze for 2-3 months.