Ingredients
Let’s gather our ingredients. Remember, the best meals are made with love and quality components.
- 12 ounces rigatoni pasta
- 1 pound Italian sausage (casings removed)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a kick)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Feel free to swap the heavy cream with half-and-half if you’re looking for a lighter version. And if sausage isn’t your thing, ground turkey works well too!
Instructions
Let’s get cooking! Follow these steps, and you’ll have a delightful dish to share.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
- Add the chopped onion to the skillet with the sausage and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for another minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer, then reduce the heat to low and let it thicken slightly, about 5 minutes.
- Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil.
Remember, like my abuela always said, trust your senses. If it smells and looks right, it probably is!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International